Soups Recipes - Bacon and Mushroom Chowder

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 onion, finely chopped

• 6 lightly smoked streaky bacon rashers (slices), rinded and chopped

• 1 garlic clove, crushed

• 100 g/4 oz/2 cups button mushrooms, chopped

• 15 ml/1 tbsp plain (all-purpose) flour

• 600 ml/1 pt/2 1/2 cups chicken stock

• 300 ml/1 1/4 cups milk

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup short-cut macaroni

• 15 ml/1 tbsp chopped parsley

• 50 g/2 oz strong Cheddar cheese, grated

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Method:

1. Melt the butter in a saucepan. Add the onion, bacon and garlic and fry (sauté) gently, stirring for 2 minutes.

2. Add the mushrooms and cook gently for 1 minute. Stir in the flour and cook for 1 minute.

3. Gradually blend in the stock, bring to the boil and simmer for 2 minutes. Stir in the milk, a little salt and pepper and the macaroni.

4. Bring to the boil again, reduce the heat, part-cover and simmer gently for 20 minutes, stirring occasionally. Add the parsley.

5. Taste and re-season. Ladle into warm bowls and serve sprinkled with the cheese.