Autumn is getting colder, even today frozen rain was falling. There is nothing better on days like that than a blanket, a book, a cat and a cup… cup of tea, coffee or soup.
Cats purr, a pile of new, unread books is growing. For this we’ll have a delicious soup, potato-onion. Seasoned with spicy Cajun blend and served with the mushroom “bacon”.
To the food purists – taste and smell of bacon are added artificially, very often, even in the last stages of smoking. Most often this is done by adding liquid smoke.
We can use smoked salt (easiest to buy is a salt smoked with apple wood) or barbecue sauce.
Preparing our “bacon” will be the most time consuming part of preparing the soup. This will take approx. 40 minutes if we want the mushrooms were really crispy.
Enjoy! Creamy potato and onion soup with mushroom “bacon”.
Ingredients:
Cajun spice mixture:
1 tablespoon oregano
1 tablespoon basil
0.5 tablespoons of thyme
0.5 tablespoons black pepper
0.5 tablespoons white pepper
0.5 tablespoons chili flakes (or cayenne pepper)
3 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
Soup:
1 tablespoon of coconut oil
3 large onions
0.5 kg of potatoes
1.5 l vegetable broth
300 ml coconut milk
3 – 4 tablespoons of yeast flakes (optional)
2 tablespoons Cajun seasoning
“Bacon” mushroom:
0.5 kg button mushrooms
1 teaspoon salt
1 teaspoon pepper
2 tablespoons barbecue sauce
1 tablespoon of coconut oil
Preparation:
Cajun spice:
- All the ingredients of spice blend.
Mushroom “bacon”:
- Mushrooms cut into small slices.
- Warm up the oil in a frying pan.
- Translate mushrooms into the pan, season with salt and pepper. Fry until complete evaporation of liquids.
- Add the barbecue sauce, mix thoroughly.
- Fry the mushrooms, stirring every so often, until the mushrooms are crispy.
Soup:
- Peel the onion and cut into slices.
- Peel the potatoes and also cut into smaller pieces. Translate into a bowl with cold water.
- Warm up the oil in a pot and throw the onions. Fry until the onions begin to brown.
- Pour the broth into the pot, add the drained potatoes.
- Cook over medium heat for approx. 15 – 20 minutes.
- When the potatoes are soft, pour the soup into a blender, add the spice and yeast flakes. Blend till soup is smooth.
- Pour the soup back into the pot, add the coconut milk and bring to boil.
Serve with mushroom “bacon”.
Jaglusia
Nigdy nie jadłam takiej zupy, a bardzo je lubię! 🙂
Blue Raven
Czas wypróbować 🙂 Mam nadzieję, że będzie Ci smakować.