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As the weather starts to cool down, there’s nothing like a warm bowl of soup to cosy up with. And this recipe is going to make those chilly evenings ahead of us, super chill (in a good way): Wild Mushroom Soup with Crispy Chicken Skin and Bacon Dust.
This mushroom soup is kind of my everything right now. It’s simple yet indulgent, and perfect for treating yourself to something a little bit special at home. The mushrooms give the dish a deep, earthy flavour, and the addition of cream and broth give it that creamy, velvety texture.
But it’s the toppings where things really start to get interesting. I’ve added crispy chicken skin and bacon dust. Just bake the skin until it’s crunchy and blend up some crispy bacon into a powder. Sprinkle them on top of the soup for a deliciously savoury crunch – welcome to Yumtown!
With all that said, vegetarians don’t need to miss out – a couple of simple tweaks and this is a dish that suits everyone. Simply omit the chicken and bacon in the topping and swap out the chicken stock for vegetable stock. Easy!
This mushroom soup is great served with crusty bread or grissini, and you could even round it out with a side salad for a truly complete meal. I also highly encourage you (and your guests) to stir that crispy chicken skin into the soup for a one-two punch of flavour and texture contrast.
So, as the temperatures drop and you find yourself craving something warm and comforting, give this Wild Mushroom Soup a try. I promise it will hit the spot and become a new favourite in your Winter recipe lineup.
Enjoy with gusto,
Jaimie
Simple yet indulgent, this creamy masterpiece is perfect for chilly nights in.
Servings 4
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Ingredients
For the toppings
- 4 pieces chicken skin removed from boneless chicken thighs
- Salt and pepper
- 4 slices bacon rindless, shortcut
- 1 chicken breast cooked, shredded
- Handful wild mushrooms sliced
- Fresh thyme leaves to garnish
- Olive oil
For the mushroom soup
- 1 onion diced
- 3 cloves garlic minced
- 500 grams wild mushrooms such as shiitake, oyster, brown field mushrooms and chanterelle
- 4 cups chicken stock (see note)
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
First, prepare the roasted mushrooms. Preheat the oven to 200°C/400℉. Toss the sliced mushrooms with a drizzle of olive oil and season with salt and pepper. Spread the mushrooms out on a baking sheet and roast in the oven for 15-20 minutes, or until they’re golden and slightly crispy. Set aside and keep warm.
While the mushrooms are roasting, shred the cooked chicken breast, using two forks. Season with salt and pepper for extra flavour. Set aside.
Next, prepare the crispy chicken skins and the bacon dust. Pat the chicken skins dry and season both sides with salt and pepper. Lay the skins in a single layer, on a wire rack on top of a baking tray.
Line a separate baking tray with baking paper and lay the bacon rashers on top. Place both trays in the oven and bake for 20-25 minutes (or until very crispy), turning halfway through.Once cooked, remove from oven and lay out the bacon on paper towel. Set aside and allow the chicken skin and the bacon to cool and dry out completely.
Once the bacon has cooled and dried, place it in a food processor or blender and pulse until it turns to a fine dust. Set aside.
Next, prepare the mushroom soup. In a large pot, heat a drizzle of olive oil over medium heat.Add the onion and garlic andsauté until fragrant and translucent – about 3-4 minutes.
Add the mushrooms to the pot and cook until they start to soften and release their juices – about 5-6 minutes.
Pour in the chicken stock and bring the mixture to a simmer. Cook for a further 10 minutes to allow the flavours to develop.
Remove from the heat and blend until smooth using a stick blender (see note). Return the mushroom soup to the original pot over low heat to keep warm, and stir in the cream. Season with salt and pepper.
Assemble the dish by ladling the soup into serving bowls. Top each bowl with a generous portion of shredded chicken breast, roasted mushrooms and a piece of the crispy chicken skin. Sprinkle with a generous amount of bacon dust and garnish with fresh thyme leaves and a drizzle of olive oil. Serve immediately and enjoy!
Notes
Vegetable stock works equally well in this recipe.
If you don’t have access to a stick blender, you can blitz the mixture in a regular blender in small batches.
Author: Jaimie A.
Course: Soup
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