This Mushroom and Bacon Soup is a creamy delight

The perfect pick-me-up.

Creamy and full of mushroom, onion and thyme flavour, with diced bacon pieces, it's a winter winner.

Ingredients

50 g butter, chopped

1 large onion, finely chopped

150 g shortcut bacon rashers, finely chopped

1 tbsp fresh thyme leaves

500 g flat mushrooms, chopped

3 cloves garlic, crushed

1 litre (4 cups) chicken stock

Cracked black pepper, to taste

toasted sourdough bread slices, to serve (optional)

pure cream, to serve

plus a little extra fresh thyme, to garnish

Method

Step 1

Heat butter in a stockpot over a medium heat. Add onion,  bacon and thyme. Cook, stirring occasionally, for about 5 minutes, or until onion is soft. Add mushrooms and garlic. Cook, stirring occasionally, for about  5 minutes until mushrooms  are tender.

Step 2

Add stock. Bring to boil. Simmer, covered, for 15 minutes. Remove from heat. Cool slightly.

Step 3

Using a blender, blend soup  in batches until smooth. Return to same stockpot. Stir over a medium heat until hot. Season with pepper.

Step 4

Garnish soup with cream and extra thyme leaves. Serve with toasted sourdough.

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