Mushroom & bacon soup

Mushroom & bacon soup

For a vegetarian version of this rich, flavour-packed soup, replace the crispy bacon with croutons.

By , 21 September 2015

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Mushroom & bacon soup
  • 30 Mins
  • Serves: 4
  • Price: 88p per serving
Nutritional Info
Each 449g serving contains
  • Energy

    1168KJ

    279KCAL

    14%
  • Fat

    20g

    med

    28%
  • Saturates

    5.4g

    low

    27%
  • Sugars

    6.5g

    low

    7%
  • Salt

    1.5g

    med

    25%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 260kJ/62kcal.
Ingredients
  • 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
Method
  • 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.