Easiest Way to Cook Yummy Mushroom and Smoked Bacon Soup

Mushroom and Smoked Bacon Soup. Directions In a large saucepan, cook bacon over medium heat until crisp. In the drippings, saute mushrooms and onion until tender. Here is how you achieve that.

Here is how you cook that. Ingredients of Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon. Cook the Mushrooms and Start the Soup: In batches, cook the mushrooms. You can cook Mushroom and Smoked Bacon Soup using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mushroom and Smoked Bacon Soup

1. You need 20 g of dried porcini mushrooms.
2. Prepare 1 of lamb stock cube.
3. Prepare 125 g of shitake mushrooms.
4. It's 100 g of chestnut mushrooms.
5. You need 1 of medium onion.
6. You need 100 g of smoked bacon lardons.

It will take time to brown all of them, but you want the mushrooms to sweat and then you want the liquid to evaporate and the mushrooms to brown. In a blender, add smoked Gouda to smoked milk and blend until smooth. In a large sauté pan over medium-high heat, melt butter. Add cooked bacon, celery, mushrooms and onions.

Mushroom and Smoked Bacon Soup step by step

1. Add the lamb stock cube and the porcini mushrooms to 800ml boiled water. Give it a good stir, cover and leave to stand..
2. Pre heat an oven to 180°C fan..
3. Rip the chestnut and shitake mushrooms into large pieces, and roughly chop the onion. Add them to a tray, drizzle with some vegetable oil and season well with salt and pepper. Give everything a good mix up and then place in the oven for 20-25mins..
4. When the mushrooms and onions are nearly ready, heat a large pot with a drizzle of vegetable oil..
5. Once hot, add the bacon lardons and cook until browned and crispy. Once ready, remove half of the lardons and put to one side..
6. Add the roasted vegetables to the pot along with the porcini mushrooms and stock. Deglaze the pot and then using a hand blender, blend until smooth..
7. Add back to a medium-low heat to warm through before serving..

When vegetables are cooked and bacon is crisp, add flour and cook like roux. When the onions are softened, add the soaked and chopped dried mushrooms and cook for a couple of minutes. Add the blitzed mushrooms, season well, and cook until all of the moisture evaporates. When the mushroom and onion mixture has cooked, add the bacon back into the pan and pour over the hot stock. In a large saucepan, melt butter.