Potato leek soup with oyster mushrooms and bacon
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.
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