Preparation time: 10 minutes
Cooking time: 40 minutes
4 tbsp avocado oil
2 tbsp butter
100 g streaky bacon, diced
2 large onions, thinly sliced
1 tbsp rosemary leaves
3 cloves garlic, finely chopped
100 ml white wine
1 kg mixed fresh mushrooms, sliced
800ml chicken or vegetable stock
½ tsp dried chilli flakes (or to taste)
Extra virgin olive oil to drizzle
Small bunch of flat-leaf parsley, chopped
Heat 1tbsp avocado oil and the butter in a large pot and fry the bacon for 5 minutes.
Add the onion and rosemary and fry for a couple minutes more.
Add the garlic, cook for a minute, stirring constantly, then add the wine to deglaze the pot.
Meanwhile, cook the mushrooms in batches in the remaining avocado oil until golden.
Add the fried mushrooms to the bacon in the pot along with the stock, chilli and salt to taste.
Bring to the boil and simmer for 15 minutes.
Blend with a stick blender in the pot until desired consistency, then add the cream and heat through.
Adjust seasoning and serve drizzled with olive oil and sprinkled with parsley.