Mushroom & bacon soup
- 4 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 750g mushrooms, chopped
- 700ml vegetable stock, made with 1 vegetable stock cube
- 200ml milk
- 2 tbsp chopped thyme, plus sprigs to garnish
- 4 rashers streaky bacon
- 2 tbsp single cream
- 2 tbsp chopped chives
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.
Add the stock, milk and chopped thyme, simmer, covered, for 15 minutes.
Meanwhile, grill the bacon until crisp, then crumble into small pieces.
Purée 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.