Creamy Mushroom Soup Recipe

Ingredients

• 2 slices bacon, cut into ¼-inch dice
• 2 tablespoons minced shallots or onions
• 1 teaspoon minced garlic or cloves from 1 head Garlic Confit
• 1 pound button mushrooms, cleaned and quartered or sliced
• 1 teaspoon dried thyme leaves
• 2 cups chicken bone broth, homemade or store-bought
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 2 large eggs
• 2 tablespoons lemon juice

• Fresh thyme leaves
• CT oil or extra-virgin olive oil, for drizzling

1. Place the diced bacon in a stockpot and sauté over medium heat until crispy, about 3 minutes. Remove the bacon from the pan, but leave the drippings. Add the shallots and garlic to the pan with the drippings and sauté over medium heat for about 3 minutes, until softened and aromatic.
2. Add the mushrooms and dried thyme and sauté over medium heat until the mushrooms are golden brown, about 10 minutes. Add the broth, salt, and pepper and bring to boil.
3. Whisk the eggs and lemon juice in a medium bowl. While whisking, very slowly pour in ½ cup of the hot soup (if you add the hot soup too quickly, the eggs will curdle). Slowly whisk another cup of the hot soup into the egg mixture.
4. Pour the hot egg mixture into the pot while stirring. Add the cooked bacon, then reduce the heat and simmer for 10 minutes, stirring constantly. The soup will thicken slightly as it cooks. Remove from the heat. Garnish with fresh thyme and drizzle with MCT oil before serving.
5. This soup is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan over medium-low heat until warmed, stirring constantly to keep the eggs from curdling.