Mushroom and Smoked Bacon Soup. Applewood Smoked Sausage, Bacon & Ham Try World's Finest Applewood Smoked Meats - Ham, Bacon, Sausage, Poultry, and More. Directions In a large saucepan, cook bacon over medium heat until crisp.

Cook the Mushrooms and Start the Soup: In batches, cook the mushrooms. 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 small bowl, stir together the oil, mushrooms, smoked paprika and cayenne. You can cook Mushroom and Smoked Bacon Soup using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mushroom and Smoked Bacon Soup

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

Heat a dry skillet over medium heat. Stir in the soy sauce and sprinkle with the salt. In a blender, add smoked Gouda to smoked milk and blend until smooth. In a large sauté pan over medium-high heat, melt butter.

Mushroom and Smoked Bacon Soup instructions

Add the lamb stock cube and the porcini mushrooms to 800ml boiled water. Give it a good stir, cover and leave to stand..
Pre heat an oven to 180°C fan..
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..
When the mushrooms and onions are nearly ready, heat a large pot with a drizzle of vegetable oil..
Once hot, add the bacon lardons and cook until browned and crispy. Once ready, remove half of the lardons and put to one side..
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..
Add back to a medium-low heat to warm through before serving..

Add cooked bacon, celery, mushrooms and onions. 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.