Creamy Brêckie Mushroom & Bacon Soup

Ingredients

• 300 g streaky bacon, chopped
• 600 g mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1 tbsp butter
• 2–3 tsp BlixSam Brêckie Spice
• 2 tbsp cake flour
• 750 ml chicken stock
• 250 ml fresh cream
• 100 ml milk
• 100 g mature cheddar cheese, grated
• Freshly ground black pepper
• Fresh parsley, chopped
• 2 spring onions, finely sliced

Method

1. Heat a large pot over medium heat and fry the bacon until golden and crispy. Remove about half and reserve for serving.
2. Add the mushrooms to the bacon fat and cook over medium-high heat until deeply golden. Don’t overcrowd or stir them too often — you want plenty of colour.
3. Add the butter and onion and cook until softened.
4. Stir in the garlic and cook for another minute.
5. Add the BlixSam Brêckie Spice and allow it to bloom in the bacon fat and butter for about 30 seconds.
6. Sprinkle over the flour and stir continuously for 1 minute.
7. Gradually pour in the chicken stock while stirring to prevent lumps.
8. Bring to a gentle simmer and cook for 10–12 minutes.
9. For a thick but rustic soup, blend roughly half of the mixture with a stick blender, leaving plenty of mushroom pieces.
10. Stir in the fresh cream and milk and simmer gently for another 3–4 minutes.
11. Reduce the heat, add the cheddar and stir until melted and beautifully creamy.
12. Season with freshly ground black pepper. Spoon into bowls and finish with the reserved crispy bacon, parsley, spring onions and a tiny extra sprinkle of Brêckie Spice.

Serving Suggestion