Serves 4

1 tablespoon Grape Seed Oil
50g Butter
75g Smoked Bacon (Cut Into Large Pieces)
275g Thinly Sliced Shallot (2 large shallots)
15g Thinly Sliced Garlic (3 cloves)
700g Button Mushrooms, Cleaned and Quartered
200ml Dry White Wine
800g Chicken Bouillon
3 Bay Leaves
8 Sprigs of Thyme (Stems Removed and Discarded)
200ml Single Cream
Salt and Freshly Ground Black Pepper

Heat the grape seed oil and butter in a medium sized pan. Add the bacon and cook on a low to medium heat for 10 to 15 minutes. Remove the bacon, drain and save to garnish the soup. Add the shallots to the pan and when they begin to caramelise, add the garlic, mushrooms, bay leaves, and thyme. Increase the heat and continue to cook until the mushrooms are browned. Be careful not to burn the garlic.

Deglaze with the white wine and reduce until almost all of the liquid has evaporated. Add the chicken bullion, bring to a simmer and after 15 minutes, add the cream and simmer for an additional 10 minutes. Remove the bay leaves. Fit a container under a juicer and set machine on medium speed. Pour the soup through the juicer and collect the liquid that comes through. Combine the liquid with the pulp in the juicer and pour through a second time. Re-heat the soup briefly, season to taste and serve in warm cappuccino cups.