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Before you jump to Mushroom and Smoked Bacon Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a lot more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who suffer from health problems such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. In reality, however, just making a few small changes can positively affect everyday eating habits.
The first change to make is to pay more attention to what you buy when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.
Obviously, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mushroom and smoked bacon soup recipe. You can cook mushroom and smoked bacon soup using 6 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Mushroom and Smoked Bacon Soup:
- Take 20 g dried porcini mushrooms
- Take 1 lamb stock cube
- Provide 125 g shitake mushrooms
- Provide 100 g chestnut mushrooms
- Use 1 medium onion
- You need 100 g smoked bacon lardons
Instructions to make Mushroom and Smoked Bacon Soup:
- Add the lamb stock cube and the porcini mushrooms to 800ml boiled water. Give it a good stir, cover and leave to stand.
- Pre heat an oven to 180°C fan.
- Rip the chestnut and shitake mushrooms into large pieces, and roughly chop the onion. Add them to a tray, drizzle with some vegetable oil and season well with salt and pepper. Give everything a good mix up and then place in the oven for 20-25mins.
- When the mushrooms and onions are nearly ready, heat a large pot with a drizzle of vegetable oil.
- Once hot, add the bacon lardons and cook until browned and crispy. Once ready, remove half of the lardons and put to one side.
- Add the roasted vegetables to the pot along with the porcini mushrooms and stock. Deglaze the pot and then using a hand blender, blend until smooth.
- Add back to a medium-low heat to warm through before serving.
In a blender, add smoked Gouda to smoked milk and blend until smooth. In a large sauté pan over medium-high heat, melt butter. Add cooked bacon, celery, mushrooms and onions. When vegetables are cooked and bacon is crisp, add flour and cook like roux. In a large saucepan, melt butter.
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