Mushroom and Whiskey Soup for the Soul
This one is a hearty, comforting recipe for mushroom soup, and that’s not just because of the sneaky splash of whiskey that goes into it. What’s more, rustling up a bowl is simple and does not demand too many ingredients or time. It is perfect for a chilly winter evening, or when you’re ill and looking for a little warmth, or even when you are entertaining guests. This is certainly delicious enough for all occasions, and sufficiently sophisticated for the last.
The addition of bacon only adds to the soup’s robust flavor, so make sure you use enough!
Feel free to choose any kind of whiskey you wish. However, it is better if it is not too strong or smoky because that’ll just end up interfering with the soup’s overall flavor.
- 350g sliced mushrooms (any kind, mixed variety will do too)
- 2 large chopped onions
- 150g finely chopped bacon
- 1 liter chicken stock
- 375ml full fat milk
- 2 tablespoons whiskey
- 1 tablespoon French mustard
The ProcessSautee the mushrooms and onions, pour in the stock and add the mustard, allowing it to simmer gently. After about 20 minutes, add the bacon, milk and whiskey and turn up the heat through. Be careful not to boil. Remove and serve piping hot with hunks of toasted, rustic bread.
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