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Preheat the oven to 200 °C convection oven.
Spread the bacon on a baking sheet lined with baking paper and bake for about 10 minutes until crispy.
Clean the mushrooms and cut in half. Quarter large mushrooms.
Peel the onion and garlic and cut into coarse pieces.
Heat oil in a pot and fry onion, garlic and mushrooms in it for 5-7 minutes.
Pour everything into Braun’s PowerBlend 1 jug blender, pour in the cream and vegetable stock and blend for approx. 1-2 minutes on speed 1 until creamy.
Pour cream of mushroom soup back into the pot, boil briefly and season with salt and pepper.
Remove bacon from tray and crumble coarsely.
Wash the parsley and chop it. This can be done in Braun’s MultiQuick 350 ml chopper.
Pour soup into bowls and garnish with parsley, bacon crumble and coarse pepper and serve.
This recipe was prepared with Braun's PowerBlend 1 (JB 1050 WH).
Preheat the oven to 200 °C convection oven.
Spread the bacon on a baking sheet lined with baking paper and bake for about 10 minutes until crispy.
Clean the mushrooms and cut in half. Quarter large mushrooms.
Peel the onion and garlic and cut into coarse pieces.
Heat oil in a pot and fry onion, garlic and mushrooms in it for 5-7 minutes.
Pour everything into Braun’s PowerBlend 1 jug blender, pour in the cream and vegetable stock and blend for approx. 1-2 minutes on speed 1 until creamy.
Pour cream of mushroom soup back into the pot, boil briefly and season with salt and pepper.
Remove bacon from tray and crumble coarsely.
Wash the parsley and chop it. This can be done in Braun’s MultiQuick 350 ml chopper.
Pour soup into bowls and garnish with parsley, bacon crumble and coarse pepper and serve.
