Mushroom and thyme soup
|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|
|500 ml||stock — chicken|
|salt and freshly ground black pepper|
|1 tsp||cayenne pepper|
|1||pecorino cheese — grated|
|lemon — halved|
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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