Mushroom soup with bacon and cheese crisps
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Mushrooms 350 g
- Shimeji mushrooms 125 g
- Mixed mushrooms oyster 125 g
- Spring Onion 150 g
- Garlic 6 g
- Bacon 120 g
- Parmesan cheese 80 g
- Vegetable stock 1000 ml
- Fresh thyme 1 g
- Extra virgin olive oil 20 g soup, 10 g sautéing 30 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt 2 g
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Method
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Soften chopped spring onion and garlic in 20 g oil for 5 minutes. Add sliced button mushrooms and cook for 6 minutes. Add the stock, thyme and salt; simmer for 15 minutes. Remove the thyme and blend.
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Place eight thin piles of Parmesan in a hot non-stick pan, in batches. Cook for 1–2 minutes per side until golden and cool on baking paper.
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Brown the diced bacon in 10 g oil. Add the shimeji with their tough bases removed and strips of oyster mushrooms. Sauté for 7–8 minutes until cooked. Season with pepper and parsley.
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Serve the hot soup topped with the sautéed mushrooms and two cheese crisps per person.
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