Serve the soup topped with caramelised leeks with a side of toasted flatbread.
Bacon, Wild Mushroom & Whisky Soup with Caramelised Leeks
Ingredients
- Bacon & Wild Mushroom Soup
- 200g Eskort Rindless Streaky Bacon, chopped
- 1 large onion, finely chopped
- 250g wild mushrooms, chopped
- 250g portobello mushrooms, chopped
- 45ml (3 tbsp) fresh sage, chopped
- 30ml (2 tbsp) fresh thyme, chopped
- 2 cloves garlic, chopped
- 45ml (3 tbsp) vegetable stock powder
- 125ml (½ cup) water
- 125ml (½ cup) whisky
- 500ml (2 cups) milk
- 60ml (¼ cup) butter
- 60ml (¼ cup) olive oil
- salt and pepper, to taste
- 4 flatbreads
- Caramelised Leeks
- 4 leek stems, halved
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) whisky
- 250ml (1 cup) water
- Allergens:
- This recipe contains dairy (lactose) and wheat (gluten).
- Substitutions:
- Milk (lactose): Use coconut milk.
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
- Flatbread (gluten): Use gluten-free flatbread or white bread.
Method
- Bacon and Wild Mushroom Soup
- Heat the olive oil and butter in a soup pot over a high heat.
- Fry the bacon, onions, mushrooms, sage, thyme and garlic until the onion is glossy and the bacon is cooked.
- Pour in the whisky and cook for one minute.
- Add the stock powder, water and milk and boil for five minutes.
- Season with salt and pepper.
- Caramelised Leeks
- Place the leeks open side down in a large saucepan over a moderate heat.
- Add the rest of the ingredients and allow to boil until the liquid has evaporated.
- Allow the leeks to caramelise in the remaining fat and sugar in the pan.
Serve
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