Creamy Puffball Mushroom Soup with Bacon
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
This creamy soup combines the earthy flavors of puffball mushrooms with the savory crunch of bacon, creating a delightful dish perfect for any occasion.
Ingredients:
- 200 g pre-processed puffball mushrooms
- 1 package of American bacon
- 1 medium onion
- ½ clove of garlic
- 5 dl water
- 2 dl cream
- 200 g plain cream cheese or Koskenlaskija cheese
- ½ vegetable or chicken broth cube or equivalent fond
- A handful of fresh parsley, chopped
- Black or white pepper, to taste
- Butter for frying
- 2 tbsp cornflour
- A splash of water (for mixing)
Instructions:
1. Fry the bacon in a pan until crispy, then place it on paper towels to drain.
2. Drain and finely chop the pre-processed puffball mushrooms. Finely chop the onion and crush the garlic.
3. Heat butter in a thick-bottomed pot. Add the mushrooms and stir until the water released from the mushrooms evaporates.
4. If needed, add a little more butter. Add the onions and sauté for a moment.
5. Pour in the cream, water, and add the broth cube. Let the soup simmer uncovered for about 10 minutes, stirring occasionally.
6. Add the cream cheese in dollops and allow the soup to come to a gentle boil to melt the cheese.
7. Lightly puree the soup with an immersion blender.
8. Thicken the soup by mixing the cornflour with a splash of water and pouring it in gradually while stirring.
9. Crumble the bacon into small pieces and add it to the soup, reserving some for garnish.
10. Season with pepper, check for salt, and finish the soup with chopped parsley and bacon crumbles.
11. Serve immediately.
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Fat: 25g
Carbohydrates: 14g
Fiber: 1g
Sodium: 600mg

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