Mushroom Soup with Bacon and Gruyere Crouton

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy
1 large onion, peeled and diced
2 large potatoes peeled and diced
400g chestnut mushrooms
1L vegetable stock
Pinch of salt and pepper

For the croutons

French stick
Pan fried fresh mushrooms
Diced crispy bacon
Cheese
To serve:
150ml double cream
100g grated gruyere

Place all the ingredients for the soup in a large pan, bring to the boil then simmer for 15 minutes. Blitz with a stick blender. Add the cream, and check the seasoning.

Make the croutons by pan frying mushrooms in small batches, grill and dice bacon, load up the French stick divided into croutons (size to end up with five floating parcels in each soup bowl). Pour the soup into warm bowls, add the croutons, and sprinkle over the cheese.

Mushroom Soup with Bacon and Gruyere Crouton

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