- STEP 1
Hydrate Porcini by covering in hot water for 20 mins
- STEP 2
With a few glugs of olive oil in a pan slowly saute the onions and garlic until translucent.
- STEP 3
Add half chopped Bacon/Chorizio and over a medium heat cook for 3-4 mins until bacon is on the verge of crispy.
- STEP 4
Add the Potaoes and cook for 2 mins
- STEP 5
Seive the porcini liqueur in the pan along with the stock and seasoning. Bring to boil, then simmer for 10 mins.
- STEP 6
Whilst the broth is cooking heat olive oil in a pan and add the sliced mushrooms and Porcini( half chopped) and saute until all the water has evaporated.
- STEP 7
Add Mushroom mixture to broth and gently simmer for 20 mins.
- STEP 8
Fry the rest of the bacon until crispy and drain on kitchen towel.
- STEP 9
Serve the soup Hot with bacon sprinkled on top