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Mushroom and Bacon Soup

Mushroom and Bacon Soup Recipe 
Serves 4-5



2 ounces shiitake mushrooms

4 cups low-sodium vegetable broth

1/2 cup dry white wine 

1/2 pound bacon, small dice

8 ounces fresh spinach, coarsely chopped

2 tablespoons dark sesame oil

2 tablespoons Sriracha

2 scallions, ends trimmed and thinly sliced, for garnish


Marinate mushrooms with one cup of vegetable broth and dry whine in a bowl.  Set aside.

Heat a cast iron pan over medium-high heat and cook bacon until golden brown and crisp.  Remove with slotted spoon and drain on paper towel.

Combine remaining three cups of vegetable broth and two cups water in a stock pot over medium heat.  Once simmering, add mushroom mixture and bacon.  Stir in sesame oil and Sriracha, adjust seasoning to taste. 
dd spinach, garnish with scallions, and serve.