Mushroom Soup with Bacon and Gruyere Crouton
- 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
- 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.