Total time45 minutes
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.
- 40g butter
- 2 cloves garlic, crushed
- 1 onion, diced
- 1 tsp fresh thyme leaves
- 3 rashers smoky bacon,
- 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
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