Cream of roasted mushroom soup

Name: Cream of roasted mushroom soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 900 g mixed brown mushrooms such as chestnut and portabellini; 4 sprig/s fresh thyme; 2 tbsp olive oil; 2 clove/s garlic, finely chopped; 1 L chicken or vegetable stock; 1 baking potato, peeled and diced; 2 tbsp Cooks' Ingredients Dried Porcini Mushrooms; 6 rasher/s smoked streaky bacon, chopped, or 77g pack Cooks' Ingredients Diced Pancetta; 170 ml essential Waitrose single cream; 25 g flat leaf parsley; 1 Crusty bread, to serve

This creamy soup is given a beautiful, earthy taste by the chestnut, portabellini and porcini mushrooms. The additon of a potato and smokey bacon (or diced pancetta) makes for a hearty meal.

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Serves4
CourseLunch
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

900g mixed brown mushrooms such as chestnut and portabellini
4 sprig/s fresh thyme
2 tbsp olive oil
2 clove/s garlic, finely chopped
1 L chicken or vegetable stock
1 baking potato, peeled and diced
2 tbsp Cooks' Ingredients Dried Porcini Mushrooms
6 rasher/s smoked streaky bacon, chopped, or 77g pack Cooks' Ingredients Diced Pancetta
170ml essential Waitrose single cream
25g flat leaf parsley
1 Crusty bread, to serve

Method

Preheat the oven to 190ªC, gas mark 5. Remove the stalks from the mushrooms, halve the caps and place on a large baking sheet along with the stalks. Add the thyme, drizzle with oil and bake for 20 minutes. Stir in the garlic and cook for a further 10 minutes until the mushrooms are tender.
Meanwhile, place the stock, potato and dried porcini in a large saucepan. Bring to the boil and simmer for 20 minutes until the potato is very soft.
If using the bacon, cook gently in a small non-stick frying pan for 7–8 minutes until crisp. Drain on kitchen paper.
Tip the roasted mushrooms and any juices into the saucepan (discard the thyme) then using a handheld blender, whizz until smooth. Remove from the heat and stir in the cream and chopped parsley.
Ladle into 4 soup bowls and top with crispy bacon (if using) and a good grinding of black pepper. Serve with the crusty bread.