Cream of mushroom soup with bacon

 Receta en español aquí

After the creamy pumpkin soup with blue cheese and the cream of mushroom soup today I bring you another wonderful vegetable cream, perfect for this season.

 Cream of mushroom soup  with bacon

Ingredients (4 servings)

700 g mixed mushrooms (I've used  frozen)

300 g potatoes

1 medium onion (about 150g)

2 small cloves of garlic

500 ml homemade broth

100 ml evaporated milk (if you do not find you can use single cream)

Freshly ground black pepper and salt to taste

Extra virgin olive oil

100 g of bacon strips  

Chopped chives or scallions to garnish

Directions

First thaw the mushrooms if you use frozen mushrooms.

If you use fresh mushroom, clean and chop them

Finely chop the garlic and onion.

Cut potatoes into irregular cubes.

Heat in the microwave the homemade broth.

 Put in a pot a good splash of extra virgin olive oil over high heat.

Add the garlic and onion and stir fry until golden.

Then add mushrooms and sauté. After a few minutes take out some mushrooms and set aside to garnish, add the potato cubes and pour the hot homemade broth.

Let it simmer over low heat until potatoes are soft (about 20 minutes).

While you can brown the bacon strips in a skillet with a little of olive oil.

When potatoes are done, add salt and black pepper to taste.

Blend with a handheld blender until smooth.

Then add the evaporated milk and mix well.

Serve immediately garnished with bacon strips and chive or scallion.

And enjoy!