Mushroom and Bacon Soup
found in Starters - Soup
 | Nut Free |  | Gluten Free |
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Prep: 20 minutes
Cook: 10 minutes
Difficulty:
Easy
For a vegetarian version of this rich, flavour-packed soup, replace the crispy bacon with croutons.
Ingredients
- 4 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 750g mushrooms, chopped
- 700ml vegetable stock, made with 1 stock cube
- 200ml milk
- 2 tbsp thyme
- 4 bacon rashers
- 2 tbsp single cream
- 2 tbsp chives
Directions
1
Heat the olive oil in a large pan and cook the onion over a low heat for 3-4 minutes. Add the garlic and cook for a further 2 minutes. Add the mushrooms and cook over a moderate heat for 3-5 minutes until they are tender and the moisture has been driven off.
2
Add the stock, milk and chopped thyme, simmer, covered, for 15 minutes.
3
Meanwhile, grill the bacon until crisp, then crumble into small pieces.
4
Puree the soup using a hand-held blender or processor and stir in the cream. Serve sprinkled with the bacon, chopped chives and sprigs of thyme, and seasoned with black pepper.
