Cream of Mushroom soup
Creamy, delicious mushroom soup.
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
  1. Clean and slice the mushrooms. Chop the mushroom stocks.
  2. Clean and chop the onion.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the saucepan from the heat and blitz the mixture with a hand blender, until you have a smooth texture.
  7. 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.
  8. Return the soup to a low heat and then add the cream cheese and mix through.
  9. Pour the soup into warmed bowls. Top with the lardons and enjoy.

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