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
- 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.
- Add stock. Bring to boil. Simmer, covered, for 15 minutes. Remove from heat. Cool slightly.
- Using a blender, blend soup in batches until smooth. Return to same stockpot. Stir over a medium heat until hot. Season with pepper.
- Garnish soup with cream and extra thyme leaves. Serve with toasted sourdough.