1 Tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
1kg mixed mushrooms, chopped+
1.5 litres milk
Sea salt and cracked black pepper
12 slices pancetta, chopped+
4 sprigs thyme
Heat the oil in a saucepan over high heat.
Add the garlic and onion and cook for 2-3 minutes or until softened.
Add the mushrooms, milk, salt and pepper and bring to the boil. Reduce heat to low and cook for 4-5 minutes.
Remove from heat and blend with a hand-held blender until smooth. Heat a non-stick frying pan over high heat.
Cook the pancetta and thyme for 2-3 minutes or until golden and crisp.
Top the soup with pancetta and thyme to serve.
+ You can use a variety of mushrooms for this recipe. Try a selection of button, brown, field mushrooms or even shitake.
+ If pancetta is unavailable, you can also use bacon or prosciutto for this recipe.