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Cream of Mushroom Soup with Bacon Pane Gratata

KNORR Intense Flavours Roast Umami gives this soup a real depth of flavour and will save you using a large amount of dried and fresh mushrooms to deliver the same intensity.

Cream of Mushroom Soup with Bacon Pane Gratata – Recipe
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Method

  • Olive oil 50.0 ml
  • Onions 2.0 x
  • Mixed mushrooms, chopped 1.0 kg
  • Garlic cloves, crushed 6.0 x
  • Sprigs of lemon thyme 10.0 x
  • KNORR Intense Flavours Roast Umami 400 ml 60.0 ml
  • Water 1.3 l
  • Cracked Black Pepper
  • Thickened cream 250.0 ml
  • Olive oil, extra 50.0 ml
  • Bacon rashers, trimmed & finely chopped 150.0 g
  • Panko breadcrumbs 100.0 g
  • Sprigs of lemon thyme, extra 5.0 x

To Serve

  • Shaved Parmesan, To Serve
  • Side Salad, To Serve
  • Bread, To Serve

Preparation

  1. Method

    • Heat olive oil in a saucepan over medium heat. Add onion, cook until soft. Add mushrooms, sauté for 10 minutes then add garlic and lemon thyme sprigs. Cook for a further 5 minutes.
    • Add KNORR Intense Flavour Roast Umami, water, salt and cracked black pepper. Simmer over low heat for 20 minutes then cool slightly and blend until just smooth.
    • To make pane gratata, heat extra oil in a pan over medium heat. Cook bacon until golden, add breadcrumbs and continue cooking until the mix is golden brown. Cool slightly and stir through the extra thyme.
    • Stir cream through the soup and heat until warmed through.

  2. To Serve

    • Serve topped with pane gratata, accompanied with parmesan, salad and bread.