Serves 6 - 8
3 - 4 oz Smoked Bacon
2 medium Onions
3 - 4 Portobello Mushrooms
4 oz Mixture of Wild Mushrooms
3 Tbsp Sweet Sherry
2 - 3 Garlic Cloves, chopped
3 Tbsp Fresh Herbs-Sage, Rosemary, Thyme, Marjoram
6 - 8 Tbsp thick Yogurt or Crème Fraîche to garnish
Roughly chop the bacon and place in a large saucepan or casserole (Le Creuset is best). Cook slowly until all the fat comes out of the bacon. Drain most of the fat out of the pan.
Add the onion and cook until soft, adding more oil if needed. Wipe the mushrooms clean, roughly chop, and add to the pan. (If using a dry wild mushroom mix, make sure to soak according to directions on the package, and reserve the mushroom liquid). Cover and sweat until they are completely soft and their liquid has run out.
Add the stock, sherry, herbs, and salt and pepper to taste. Cover and simmer for 10 to 12 minutes. Process the soup in a food processor or blender until smooth (you may use an immersion blender).
Check the seasoning and heat through. Serve with a dollop of yogurt or crème fraîche and a sprig of fresh sage or marjoram in each bowl.
Cook’s Note: Do not worry if you still have a slightly textured result. It is appropriate for this rustic soup.
~
