Creamy Bacon, Mushroom & Potato Soup
with Parmesan Cheese & Garlic Ciabatta
Cosy up with this hearty bacon, mushroom and potato soup, packed with chunky veggies and rich, savoury flavour. Finished with a sprinkle of parmesan and served alongside golden garlic ciabatta, it’s a comforting classic that’s perfect for chilly evenings or whenever you fancy something warm, filling and full of goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Button Mushrooms
1 packet
Baby Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
100 g
Diced Bacon
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the soup)
(Contains: Milk; )
½ cup
plain flour
(Contains: Gluten; May be present: Wheat)
1.5 cup
water
20 g
butter (for the panini)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Finely chop garlic. Thinly slice button mushrooms. Roughly chop baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook the butter (for the soup) and mushrooms until softened, 5-7 minutes. • Add herb & mushroom seasoning, the plain flour and 1/2 the garlic and cook until fragrant, 1 minute.
• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 5-7 minutes. • Remove from heat, then add the roasted veggies and baby spinach. Stir to combine. Season with salt and pepper.
• Meanwhile, cut panini into slices. • In a small heatproof bowl, combine the butter (for the panini) and remaining garlic. Season and microwave in 10 second bursts until melted. • Spread garlic butter over cut sides of the panini. Place panini directly on oven wire racks and bake until heated through, 5 minutes.
• Divide creamy mushroom and spinach soup between bowls. • Sprinkle with grated Parmesan cheese and diced bacon. • Serve with garlic panini. Enjoy!
