Source: dLife

Soup with mushrooms, bacon, fresh herbs, and a taste of sherry.

Servings

2 oz Bacon, cured, naturally hardwood smoked
1 medium onions , chopped
1 tbsp Oil, sunflower
12 oz fresh portobello mushroom , or a mixture of wild and brown mushrooms
2.5 cup Stock, beef, prepared from recipe
2 tbsp cooking sherry , sweet
0.33 oz herbes de provence , 2 tsp (or 2 tbsp chopped fresh mixed herbs such as sage, rosemary, thyme, and marjoram)
1 pinch salt and pepper
4 pinch fresh sage , to garnish (or marjoram)
4 tbsp lowfat plain yogurt , strained (or creme fraiche)

1 Roughly chop the bacon and place in large pan. Cook gently until all the fat comes out.
2 Add the onion (and soften, adding oil if necessary), Clean the mushrooms and roughly chop and add to pan. Cover and sweat until they are completely softened and their liquid has run out.
3 Add the stock, sherry, herbs, and seasonings, cover and simmer for 12 minutes. Process the soup in a food processor or blender until smooth (slightly nutty, textured consistency).
4 Re-check the seasonings, and heat through.
5 Serve with a dollop of yogurt or cream fraiche and a sprig of fresh sage or marjoram in each bowl.

For best flavor, use homemade meat stock for this recipe.