This is such a yummy creamy soup, which freezes well too. If you don’t have fresh thyme you can substitute with dried. I really love the crispy bacon on top of this soup – the bacon can be either fried in a frypan, or cooked in the oven or wrapped in a paper towel in microwave on high for 3 minutes.
- 1 garlic clove, peeled
- 2 onions, peeled and halved
- 10g olive oil
- 2 teaspoon thyme, fresh or dried
- 700g mushrooms
- 20g TM vegetable stock concentrate
- 500g boiling water from kettle
- pepper, to taste
- 2 bacon rashers
- 100g thickened cream
- Place garlic, onion and oil into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add thyme, mushrooms, stock, water and pepper and cook 10 mins / 100°C / speed 1.
- While soup is cooking - in a frypan cook bacon until crispy and then drain on a paper towel. Or wrap bacon in a paper towel and cook in microwave for 3 mins. Remove from heat and allow bacon to dry out on a paper towel so it will be able to be crumbled.
WARNING: WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL.
- Carefully blend 1 min, gradually increasing from speed 1 to speed 9.
- Add cream and mix 20 sec / speed 2.
- To serve, ladle soup into serving bowls. Garnish with chopped crispy bacon.
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