Now it is autumn! - Make a delicious mushroom soup with bacon

When autumn comes and the rain pours down outside then it is delicious with a warming and good mushroom soup.


  • 1 tbsp neutral oil
  • 400 gram aroma mushrooms
  • 400 gram chanterelles
  • 400 gram mushroom
  • 2 pcs shallots
  • 2 cloves garlic
  • 2 dl white wine
  • 5 dl whole milk
  • 3 dl cream
  • 5 dl chicken broth
  • 1 bunt fresh thyme
  • 1 pack bacon
  • 1 tbsp butter
  • a few drops of Olive Oil
  • salt and pepper
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Step 1

Start by brushing off the mushrooms for any dirt. Pick out some nice mushrooms to use for garnish just before serving. Cut the rest of the mushrooms into small pieces.

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Step 2

Find a large pan and add neutral oil. Finely chop the shallots and place in the pan. Feel free to cut up the garlic as well, but know a little about adding this as it can easily burn itself. Fry the shallots until soft and add the mushrooms. Bake on high heat. When the fungus has released some liquid and almost halved in the pan, I add wine. Let this reduce until there is almost nothing left.

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Step 3

Pour in chicken broth and add the fresh thyme. Feel free to use a food twine to tie the herbs together. This makes it very easy to take out again afterwards. Add milk and cream. Let cook for 20 minutes.

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Step 4

Find a frying pan and fry the bacon in pieces until crispy. Place the fried bacon on some kitchen paper. Quickly fry the mushrooms to decorate the soup in the bacon fat and season with salt and pepper.

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Step 5

Use a hand mixer and run the soup completely smooth. If you want a completely smooth consistency, you can also strain the soup. Turn off the heat and add 1 tablespoon of cold butter which you stir in. Just before serving, I use the hand mixer to get a slightly more airy / creamy consistency on the soup.

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Step 6

Pour the soup onto a plate. Top with the freshly baked mushrooms and the crispy bacon. Finish with a few drops of good olives and a little fresh thyme.

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