I mentioned before, and had previously put in one of the recipes from the cooking class with Chef Justin, (Walnut Beach Resort) that he made four different dishes. This is another of the recipes and believe me, you have never tasted a soup as delicious as this one.
- 8 slices of bacon, diced
- 1 onion
- 3 garlic cloves, minced
- 4 cups of sliced mushrooms (your choice)
- 6 tbsp. flour
- 1 litre vegetable stock, hot
- 1 cup half and half cream
- 3 sprigs of thyme
- salt and pepper to taste
In a hot soup pot, saute the bacon until crispy and remove from the pot and set aside. Discard the bacon fat EXCEPT for 2 tbsp. you leave in the pot.
Place the pot back on the heat and saute the onions on high to get some quick colour. Once the onions are lightly browned, add the mushrooms and saute.
Once this has cooked, stir in the garlic and flour to make a thick paste. Slowly add the vegetable stock to the mixture, in four equal parts, stirring to incorp- orate the stock in between each addtion.
Add cream and the sprigs of thyme.
Bring the soup to a boil then drop to a simmer and cook for 20 minutes minimum.
Add salt and pepper to taste. Remove the sprigs of thyme. When plating, add a dollop of chive whipped creme fraiche in the middle of each bowl.
Chive Creme fraiche
- 1/2 cup whipping cream
- 2 tbsp. sour cream
- 2 tbsp. fresh chives, finely chopped
Whip the cream until medium peaks appear, then fold in the sour cream and chives.
As mentioned many, many times before I shudder at the mention of chives, BUT and a big BUT, it was fabulous in the soup. You could’t taste them but it enhanced the soup.
Thanks again Justin!