Mushroom Soup with Potatoes and Bacon

Clean the mushrooms and cut into fine leaves. Peel the onion and cut into small cubes, the bacon also into small cubes, finely chop the parsley.

Peel the potatoes and cut into 1 cm cubes.

In a saucepan, render the bacon a little, then add the onion with the butter and sauté briefly.

Add the mushrooms and sauté for about 5 minutes in the saucepan, then pour soup and add the potato cubes.

Simmer with the lid on for about 1/2 hour at a moderate temperature.

Then add the whipped cream and bring to the boil again.

Season with salt, pepper and thyme and serve sprinkled with parsley.

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