Mushroom cream soup with bacon and leek
Ingredients:
- 3 pcs bacon, slices
- 1 pc Leek
- 2-3 cloves garlic
- 1/2 onion, diced
- 60 dkg mushrooms/crimini/
- 2 tbsp red wine, dry,
- 0,5 l bone broth
- 60 ml coconut milk, full fat
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1/2 tsp black bepper
- 1 tsp Sea Salt, (or to taste)
- 2 tbsp chives, fresh,minced for serve
Firstly, brown the diced bacon and the leek. In the meantime prepare the vegetables, wash the mushroom, slice it, wash the leek, slice it too and chop the garlic. When the bacon is almost ready, add the leek next to it. When they are fried put the bacon and the third of the leek aside. You will need these for serving. Now, add the onion, garlic, mushroom, stir occasionally, when the mushroom look soft add the bone broth and coconut milk too. Season with herbs and salt, pepper, cover then put a lid on and cook for 15-20 min. If you feel the juice is not enough, add some water. When it’s ready serve with the bacon and leek you previously put aside. I have thickened the soup a bit with a blender, but only the half of the mushroom and leek in it (I have put them back after).
The reason why I made it this way, is that the original recipe (link) contained arrowroot powder, but I didn’t want and couldn’t buy, so simply skip arrowroot. Nevertheless the taste of soup was perfect! With the remaining coconut milk, if you bought 4 dl can, like I did, you can create a simple chocolate mousse, somehow like this Coconut milk chocholate mousse.
