Mushroom And Bacon Soup With Cheese Toast

• 1 tbsp vegetable or olive oil
• 3 slices bacon, chopped
• 3 tbsp butter
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 2 large potatoes, peeled and chopped
• 10 oz cremini mushrooms, sliced
• 10 oz button mushrooms, sliced
• 6 cups vegetable stock
• 1/2 cup heavy cream
• None None Thyme sprigs, to garnish
• None None FOR THE CHEESE TOAST
• 1/3 cup ricotta cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 None baguette, cut into 8 slices

1. Heat oil in a large saucepan on medium heat. Add bacon; cook and stir for 3 mins or until crisp. Drain on paper towels.
2. Melt butter in same pan until foaming. Add onion and garlic; cook and stir for 2 mins. Add potato, mushroom and half the cooked bacon; cook and stir for 2 mins. Stir in stock. Bring to a boil. Reduce heat to low; simmer, covered, for 10 mins or until potato is tender. Cool for 5 mins.
3. Blend soup, in batches, until smooth. Place in a clean saucepan on low heat. Stir in cream. Cook and stir for 8 mins. Season with pepper.
4. Meanwhile, for the cheese toast, preheat the broiler. Combine cheeses in a small bowl. Spread bread with butter; place on a baking pan. Broil for 1 min or until toasted. Turn; top with cheese mixture. Cook for 1-2 mins more or until golden.
5. Ladle hot soup into bowls. Top with thyme and remaining bacon. Serve with cheese toast.

vegetable, bacon, butter, onion, clove garlic, potatoes, cremini mushrooms, button mushrooms, vegetable stock, heavy cream, thyme, ricotta cheese, cheddar cheese, baguette

Taken from recipes-plus.com/api/v2.0/recipes/35086 (may not work)