Creamed white button mushroom soup with truffle foam and bacon twist

Ingredients

250 ml	Mushroom stock, available at Nosh
50 ml	Olive oil
600 g	Button mushrooms, chopped (Main)
1	Onion, white, diced
2 cloves	Garlic, crushed
2 sprigs	Thyme
1 Ltr	Vegetable stock
50 ml	Cream
1 small bunch	Flat leaf (Italian) parsley, to garnish
1 packet	Streaky bacon, to serve

Truffle foam

100 ml	Milk
5 ml	Truffle oil
1 g	Agar agar powder

Directions

1. Make up mushroom stock with 250ml water and set aside.
2. Heat olive oil in a frying pan and add chopped mushrooms, stir for a minute, add onion, garlic, picked thyme leaves and season with salt and pepper.
3. Add mushroom stock and simmer for around 15 minutes.
4. Add vegetable stock and simmer for a further 15 minutes. Check for seasoning.
5. Blend soup in batches. Add cream and chopped parsley to finish and a little truffle foam (see below) if using.
6. Serve with bacon. Twist lengths, place on baking paper-lined tray and cook in a hot oven until crispy.

Truffle foam

1. Bring milk to the boil, remove from heat, add truffle oil and powdered agar agar, then sieve and cool. Whisk on high speed until aerated.

More recipes from Meadows Mushrooms

• Portobello mushroom burger, smoked havarti, pickled slaw and chipotle mayonnaise
• Swiss brown mushroom pie with tarragon cream