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.

Olive oil 50 ml
Onions 2 x
Mixed mushrooms, chopped 1 kg
Garlic cloves, crushed 6 x
Sprigs of lemon thyme 10 x
KNORR Intense Flavours Wild Mushroom Earth 400 ml 60 ml

KNORR Intense Flavours Wild Mushroom Earth 400 ml

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Water 1.3 l
Cracked black pepper
Thickened cream 250 ml
Olive oil, extra 50 ml
Bacon rashers, trimmed & finely chopped 150 g
Panko breadcrumbs 100 g
Sprigs of lemon thyme, extra 5 x

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.
To Serve
- Serve topped with pane gratata, accompanied with parmesan, salad and bread.