Bacon, Wild Mushroom & Whisky Soup with Caramelised Leeks

Prep Time


Cook Time


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  • 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.


  • 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 the soup topped with caramelised leeks with a side of toasted flatbread.