Bacon & Wild mushroom soup with caramelised leeks

By Drum Digital
18 June 2019


Serves 4 | Preparation: 15 Min | Cooking: 15 Min

Wild mushrooms and smoky bacon combine to create this deliciously rich, earthy soup!



200g Eskort Rindless Streaky Bacon, chopped

60ml (¼c) olive oil

60ml (¼c) butter

1 large onion, finely chopped

250g wild mushrooms, chopped

250g portobello mushrooms, chopped

45ml (3T) fresh sage, chopped

30ml (2T) fresh thyme, chopped

2 garlic cloves, chopped

125ml (½c) whisky

45ml (3T) vegetable stock powder

125ml (½c) water

500ml (2c) milk

salt and freshly ground pepper

4 flatbreads


4 leek stems, halved

15ml (1T) butter

15ml (1T) brown sugar

15ml (1T) whisky

250ml (1c) water



  • Heat the olive oil and butter in a soup pot over high heat.
  • Fry the bacon, onion, mushrooms, sage, thyme and garlic until the onion is glossy and the bacon is cooked.
  • Add the whisky and cook for 1 minute then add the stock powder, water and milk and boil for 5 minutes. Season with salt and pepper.


  • Place the leeks open side down in a large saucepan over moderate heat.
  • Add the rest of the ingredients and boil until the liquid has evaporated.
  • Let the leeks to caramelise in the remaining fat and sugar in the pan.
  • Serve the soup topped with leeks with a side of toasted flatbread.

Find Love!