• 25g Dried Porchini
  • 2 Finely sliced Garlic cloves
  • 1 onion peeled and chopped finely
  • 1 handful of thyme leaves
  • Salt & Pepper
  • 1 ltr Chicken or Veg Stock
  • 250g Mushrooms
  • 4 slices smoky streaky bacon or good chorizo chopped
  • 200g New or Baby Potatos peeled and chopped into 1-1.5 inch peices
  • Olive Oil


  • 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

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