Ingredients
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30 gms garlic butter
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1 large onion, finely diced
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4 rashers rindless bacon, diced
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250-300 gms portabello mushrooms, roughly chopped
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1 tablespoon fresh thyme leaves
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4 medium peeled potatoes, peeled & diced
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6 cups chicken or vegetable stock
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¼ cups sour cream
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fresh thyme & cracked pepper to garnish
This is the perfect soup-in-a-cup hand warmer; enjoy with a wee nip of rum on the side to really warm your cockles!
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Heat the garlic butter in a large saucepan and sauté the onion and bacon for 2-3 minutes until soft and fragrant.
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Add the chopped mushrooms and thyme leaves and cook a further 2-3 minutes then add the potatoes and stock and simmer for 20-25 minutes or until the potatoes are soft.
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Cool slightly then whizz or blend the soup to desired consistency. Check for seasoning and reheat if needed. Serve in bowls or mugs and top with a dollop of sour cream and garnish with fresh thyme and cracked pepper.
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For a super-creamy, version use 5 cups stock and 1 cup cream.
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