Rich Mushroom and Watercress Soup

This is a very rich soup which could be finished off with cream, sour cream or even thickened yogurt but I have so far found that it is not really needed. Be careful with the truffle oil. A little bit goes a very long way and will give a pungent earthy aroma.

Serves 3 big bowls as a main.

Ingredients

Knob of butter
2 tablespoons olive oil
1 tablespoon chili infused oil - I use Prenzels
2 large white onions finely chopped
2 large cloves garlic, finely chopped
3 lengths streaky bacon, roughly diced
24 small white button mushrooms, finely sliced
100 mls good white wine
1 litre chicken stock
3 medium waxy potatoes, peeled and cubed into large chunks
1/2 teaspoon white truffle oil - use sparingly as is very pungent
1 large handful rough chopped watercress leaves

Over a moderate heat, melt the butter and oils. Sweat the onions, garlic and bacon until soft, about 12 minutes.

Add the mushrooms and cook until soft and starting to caramelise. Deglaze the pan with the wine, stir to incorporate the liquid and then add the stock. Bring to the boil, then simmer for about 15-20 minutes.

Blitz the mixture in a blender, saving some of the mushrooms for texture. Dont blitz all the liquid as it can become quite thick. Make sure that the potatoes are blitzed as they help thicken the soup. Dont cut them too small or they will absorb the stock and fall apart.

Return to the heat and bring back to a simmer. Add the watercress and stir. Simmer for a few minutes to heat the watercress but dont over cook it.

Ladle into bowls and serve with thickly sliced butterd Ciabbatta bread.