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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.
For a more delicate flavour, leave out the dried porcini mushrooms.
Typical values per serving when made using specific products in recipe
Energy | 2,028kJ/ 484kcals |
---|---|
Fat | 23.7g |
Saturated Fat | 7.9g |
Carbohydrates | 37.5g |
Sugars | 4.4g |
Fibre | 5.4g |
Protein | 30.2g |
Salt | 11g |
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