Name: Mushroom and thyme soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 300 g mushrooms finely chopped; 3 bacon back rashers, diced; 1 onion white, finely chopped; 3 celery large stalks, finely sliced; 1 garlic cloves, diced; 1 thyme handful, picked from stalks; 250 ml cream; 500 ml stock chicken; salt and freshly ground black pepper; 1 tsp cayenne pepper; 1 pecorino cheese grated; lemon halved

Recipe Disclaimer

Tap for method

Ingredients (12)

300 g	mushrooms — finely chopped
3	bacon — back rashers, diced
1	onion — white, finely chopped
3	celery — large stalks, finely sliced
1	garlic — cloves, diced
1	thyme — handful, picked from stalks
250 ml	cream
500 ml	stock — chicken
	salt and freshly ground black pepper
1 tsp	cayenne pepper
1	pecorino cheese — grated
	lemon — halved

Tap for ingredients

Method:

Start by heating some olive oil in a soup pot on the stove. Add the bacon if you’re using and fry until crispy. Set aside keeping all the juices in the pan.

Add the onion and celery, and turn down the heat and sweat this down for 8 minutes.

Now add the mushrooms and garlic and slowly sweat it down again for another 10 minutes.

Add the chicken stock and 3/4 of the thyme and simmer for another 10 minutes.

Blend until smooth and put back on the heat. Add the cream and 3/4 of the pecorino, squeeze in the lemon and crumble in the bacon.

Bring to a simmer then remove from heat. Serve in bowls garnished with pecorino and thyme.

Recipe reprinted with permission of Tuck In. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.