Mushroom And Bacon Soup With Cheese Toast - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
3 slices bacon, chopped
3 tbsp butter
1 medium onion, finely chopped
1 clove garlic, crushed
2 large potatoes, peeled and chopped
10 oz cremini mushrooms, sliced
10 oz button mushrooms, sliced
6 cups vegetable stock
1/2 cup heavy cream
None None Thyme sprigs, to garnish
None None FOR THE CHEESE TOAST
1/3 cup ricotta cheese
1/2 cup shredded Cheddar cheese
1/2 None baguette, cut into 8 slices

Preparation

Heat oil in a large saucepan on medium heat. Add bacon; cook and stir for 3 mins or until crisp. Drain on paper towels.
Melt butter in same pan until foaming. Add onion and garlic; cook and stir for 2 mins. Add potato, mushroom and half the cooked bacon; cook and stir for 2 mins. Stir in stock. Bring to a boil. Reduce heat to low; simmer, covered, for 10 mins or until potato is tender. Cool for 5 mins.
Blend soup, in batches, until smooth. Place in a clean saucepan on low heat. Stir in cream. Cook and stir for 8 mins. Season with pepper.
Meanwhile, for the cheese toast, preheat the broiler. Combine cheeses in a small bowl. Spread bread with butter; place on a baking pan. Broil for 1 min or until toasted. Turn; top with cheese mixture. Cook for 1-2 mins more or until golden.
Ladle hot soup into bowls. Top with thyme and remaining bacon. Serve with cheese toast.