Note: You have to set aside half of the soup if you are following the Weekly Menu. It will be used in another recipe.
Ingredients
- 1 clove garlic
- 2 x shallots
- 200 g champignon
- 1 tbsp soy sauce
- 5 dl beef broth
- 50 g bacon
- 1 dl heavy cream
Method
- Cut garlic, shallots and mushrooms into cubes.
- Fry garlic and shallots to a pot together with some butter until the onion turn soft. Add mushrooms and soy sauce, and fry until the mushrooms shrinks.
- Add the meat stock, and let simmer under a lid for 15-20 minutes.
- Bake the bacon in the oven at 225 degrees celcius for 15-20 minutes until it turns crispy.
- Add cream and blend the soup until smooth.
- Serve with crispy bacon and some bread.
