NZ Woman's Weekly
Portobello Mushroom & Smoky Bacon Soup

Portobello Mushroom & Smoky Bacon Soup

  • Meal Type

    Soup/stew
  • Total time

    45 minutes
  • Servings

    3-4
  • Courses

    Entrée

Nothing beats a hearty winter soup – and this one packs a real punch. We have finished ours off with a drizzle of truffle oil to enhance that forest-floor flavour, but you can also use olive oil or garlic-infused avocado oil if you wish.

Ingredients:

  • 40g butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 tsp fresh thyme leaves
  • 3 rashers smoky bacon,
  • chopped
  • 350g field or flat mushrooms, chopped
  • 2 large potatoes, 1.5cm dice
  • 1L chicken or vegetable stock
  • ¼ cup crème fraîche
  • or sour cream
  • 1 tbsp chives, snipped
  • 1-2 tbsp truffle oil or olive oil

Instructions:

1 Heat the butter in a large saucepan and saute the garlic, diced onion, thyme and bacon for 4-5 minutes over a medium heat until the onion is soft and bacon coloured.

2 Add the mushrooms, potatoes and stock, and simmer for 20-30 minutes until the potatoes are soft.

3 Remove from the heat and blend until smooth with a stick blender or food processor.

4 Return to the saucepan and heat to serve. Ladle into serving bowls and garnish with a dollop of crème fraîche, a few snipped

Serves four.

Latest Issue

Subscribe to the magazine

Sweet George

How the royals have won our hearts.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe