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Mushroom and thyme soup

Recipe from: 17 June 2015
recipes, soup, banting, lchf, winter

Ingredients 12
Time 00:15
  • 300
    mushrooms of your choice, finely chopped
  • 3
    rashers back bacon, sliced and diced (optional)
  • 1
    white onion, finely chopped
  • 3
    large sticks of celery, finely sliced
  • 1
    garlic clove, sliced and diced
  • 1
    large handful of thyme – picked from the stalks
  • 250
  • 500
    chicken stock (or 1 cube with 500ml water)
  • salt and pepper
  • 1
    cayenne pepper
  • 1
    handful finely grated pecorino
  • half a lemon



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.
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