Mushroom Soup With Crispy Bacon
|Butter||2 Ounce (50 Gram)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||12 Ounce, thinly sliced (375 Gram)|
|Plain flour||2 Tablespoon|
|Chicken stock||1 Pint (600 Milliliter)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Manzanilla sherry||1 Tablespoon|
|Single cream||150 Milliliter|
|Rindless bacon rashers||4 , cooked until crisp and broken into small pieces|
|Chervil sprigs||1 (For Garnish)|
1. Melt the butter in a large saucepan, add the onion, garlic and mushrooms and cook until soft and beginning to colour. Sprinkle on the flour and stir to combine. Gradually pour on the stock and milk, stirring well to blend. Bring to the boil, then lower the heat and simmer for about 15-20 minutes.
2. Add salt and pepper to taste, along with the sherry, if using, and half the cream. Reheat the soup without boiling, then pour into warmed soup bowls. Whip the remaining cream until it is just holding its shape, then spoon a little on top of each bowl of soup. Sprinkle with the bacon pieces and garnish with chervil sprigs.