Potato leek soup with oyster mushrooms and bacon

Name: potato leek soup with oyster mushrooms and bacon
Total time: 35 min
Yield: 4
Ingredients: 300 gram potato; 800 milliliters vegetable stock; 800 milliliters herbal broth; 200 gram lean smoked bacon; 200 gram oyster mushroom; 1 leeks; 3 tablespoon flat leaf parsley; 200 milliliters creme fraiche

Ingredients

300 gram potato
800 milliliters vegetable stock
800 milliliters herbal broth
200 gram lean smoked bacon

200 gram oyster mushroom
1 leeks
3 tablespoon flat leaf parsley
200 milliliters creme fraiche

Directions

Cook the potato cubes in the stock for about 15 minutes.
Bake the bacon cubes and set aside.
Puree the potato with the stock. Spoon the oyster mushrooms and leeks through the soup and heat for about 3 minutes.
Add the bacon and parsley and season the soup with freshly ground pepper.
Put in the crème fraîche or pour it for serving.
Tasty with baguette and herb butter.