Name: Mushroom and bacon soup with cheese toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 3 bacon rashers, rind removed, chopped; 40 gram butter, plus extra, to spread; 1 medium brown onion, finely chopped; 1 clove garlic, crushed; 2 large potatoes, chopped; 300 gram swiss brown mushrooms, sliced; 300 gram button mushrooms, sliced; 1.5 litre (6 cups) vegetable stock; 1/2 cup cream; thyme sprigs, to serve; Cheese toast; 100 gram fresh ricotta, crumbled; 1/2 cup shredded tasty cheese; 1/2 french breadstick (baguette), cut into 8 slices

Ingredients

1 tablespoon vegetable or olive oil

3 bacon rashers, rind removed, chopped

40 gram butter, plus extra, to spread

1 medium brown onion, finely chopped

1 clove garlic, crushed

2 large potatoes, chopped

300 gram swiss brown mushrooms, sliced

300 gram button mushrooms, sliced

1.5 litre (6 cups) vegetable stock

1/2 cup cream

thyme sprigs, to serve

Cheese toast

100 gram fresh ricotta, crumbled

1/2 cup shredded tasty cheese

1/2 french breadstick (baguette), cut into 8 slices

Method

1.Heat oil in a large saucepan over moderate heat. Add bacon; cook and stir for 3 minutes or until crisp. Transfer to paper towels.

2.Melt butter in pan until foaming. Add onion and garlic; cook and stir for 2 minutes. Add potato, mushroom and half the cooked bacon; cook and stir for 2 minutes. Stir in stock. Bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until potato is tender. Cool for 5 minutes.

3.Blend soup, in batches, until smooth. Place in a clean saucepan over low heat. Stir in cream. Cook and stir for 8 minutes or until heated. Season with pepper.

4.Meanwhile, make cheese toast: preheat an oven-grill to high and combine cheeses in a small bowl. Spread bread with extra butter; place on a baking tray under grill and cook for 1 minute or until toasted. Turn; top with cheese mixture. Cook for 1-2 minutes more or until golden.

5.Ladle hot soup into bowls. Top with thyme and remaining bacon. Serve with cheese toast.

Budget tips: use stock cubes; replace fresh thyme with a pinch of dried thyme.
Note

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Ingredients

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