Clean and slice the mushrooms. Chop the mushroom stocks.
Clean and chop the onion.
Heat a medium saucepan on a medium heat and add the bacon pieces to the saucepan and cook until crispy. Remove the bacon pieces to a bowl and leave to the side.
Add the chopped onions to the bacon fat in the saucepan and cook on a low to medium heat until the onions soften, approx. 5 mins.
Add the mushroom stocks and cook for another 2-3 minutes. Add the mushroom slices and the crushed garlic to the saucepan and mix through and cook for 2-3 minutes. Allow the soup to simmer for 10 minutes.
Remove the saucepan from the heat and blitz the mixture with a hand blender, until you have a smooth texture.
Add the stock pot to a jug and add 500 mls to dissolve the stock pot, add the stock to the saucepan and bring to a simmer.
Return the soup to a low heat and then add the cream cheese and mix through.
Pour the soup into warmed bowls.
Top with the lardons and enjoy.