everythingyouaskme:

Mushroom and cream cheese soup (serves 6)

500g Portobello mushrooms
6 Slices breakfast Bacon, cut into strips
2 Brown onions, finely chopped
1 Garlic clove, chopped finely
150g Philadelphia cheese
250ml Cream
1 Liter Chicken stock
50g Butter
Salt and Pepper
Oil for frying
Paprika for garnish

1. Clean the mushrooms and quarter and set aside a few thin slices for garnishing the soup. Finely dice up the garlic and onion.
2. Heat the butter in a large pan and sauté the mushrooms until golden adding salt and pepper. Add the onion, bacon strips and garlic and cook for a further 3 minutes.
3. Add the stock and cook for a further 15 minutes. Add the Philadelphia and the cream together and bring to the boil, remove from the heat and blitz through a blender until the texture is fine, then add salt and pepper to taste. Gently fry the mushroom pieces in a small pan.
4. Divide the soup into six bowls and top with the mushroom slices.