Smoked Bacon & Mushroom Soup (gf)
I also included 2 ways to cook the smoked rashers, one gives more flavour but is more time consuming and costs more to make due to the use of your oven.
It is an oil free soup if you make it the Gluten Free way which is the way I made it today.
I think the cream is important it gives the soup a nice creamy colour and enriches it, though you can leave it out if you prefer. If you do, may I suggest adding a tin of white butter beans at the end then blend the soup once more. If you are totally stuck, add a little milk, which won’t add the richness but will give it a nice creamy colour.
If using flat cap mushrooms like I did the the addition of a lighter colour will be important as flat caps or open cup mushrooms makes the soup very dark.
SUITABLE FOR HOME FREEZING
To freeze, leave out the cream and freeze in portions. Defrost then add the cream when you reheat it.
You will need – 1 good sized pot, 1 stick blender or food processor, 1 wooden spoon or similar, 1 sharp knife, 1 chopping board.
Make a roux by slowly melting the butter in a pot, then add the flour and stir with a wooden spoon for 1 minute. It will look a little like smooth sand when done.
This is a roux and used to thicken soups and sauces. It is not Gluten Free.
Add this instead of the potatoes in step 4.