Cream of Mushroom Soup with Bacon Pane Gratata
KNORR Intense Flavours Mushroom Earth gives this soup a real depth of flavour and will save you using a large amount of dried and fresh mushrooms to deliver the same intensity.
Ingredients
Method
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Olive oil 50 ml
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Onions 2 x
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Mixed mushrooms, chopped 1 kg
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Garlic cloves, crushed 6 x
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Sprigs of lemon thyme 10 x
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Water 1.3 l
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Cracked black pepper
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Thickened cream 250 ml
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Olive oil, extra 50 ml
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Bacon rashers, trimmed & finely chopped 150 g
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Panko breadcrumbs 100 g
To Serve
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Shaved parmesan, to serve
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Side salad, to serve
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Bread, to serve
Preparation
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Method
- Heat olive oil in a saucepan over medium heat. Add onion, cook until soft. Add mushrooms, sauté for 10 minutes then add garlic and lemon thyme sprigs. Cook for a further 5 minutes.
- Add Knorr Intense Flavours Wild Mushroom Earth, water, salt and cracked black pepper. Simmer over low heat for 20 minutes then cool slightly and blend until just smooth.
- To make pane gratata, heat extra oil in a pan over medium heat. Cook bacon until golden, add breadcrumbs and continue cooking until the mix is golden brown. Cool slightly and stir through the extra thyme.
- Stir cream through the soup and heat until warmed through.
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To Serve
- Serve topped with pane gratata, accompanied with parmesan, salad and bread.