Potato And Mushroom Soup

1. 1

   Heat a non-stick saucepan and add the chopped bacon. Cook over a medium heat until browned and crisp. Remove the bacon and set aside on paper towel. Add half the chopped onions to the bacon fat in the pan and saute for 5 mins. Stir in the potatoes and carrots and cook for a further 5 mins, stirring all the time.

2. 2

   Add the stock and chopped thyme and season with freshly ground black pepper. Cover and simmer for 20-25 mins until the vegetables are tender. Remove the pan from the heat and use a stick blender to puree the soup. Stir in 1/3 cup of the sour cream and reheat gently. Season to taste.

3. 3

   Heat the butter in a skillet and cook the remaining onions for 5 mins, add the mushrooms and cook until tender and golden. Stir in the bacon pieces to heat through. Season with black pepper.

4. 4

   Ladle the soup into warmed bowls and top with spoonfuls of the remaining sour cream and the onion, mushroom and bacon mixture. Garnish with thyme and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.