Cream of Mushroom, Bacon and Tomato Soup

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

The large number of mushrooms in this soup imparts an abundance of flavour. It is best not to use button mushrooms, as they may sometimes be a little bland — I use honey browns for their rich colour and intense flavour, but Portobello, flat brown or field mushrooms will do just as well.

600g mushrooms, cut into 8mm slices

150g rindless bacon, diced

1 onion, diced

3 cloves garlic, sliced

2 tablespoons red wine (such as Cabernet Sauvignon or Merlot)

400g tin diced tomatoes

2 cups chicken or vegetable stock

1 tablespoon lemon or lime juice

3 teaspoons tomato paste

1 cup cream

1 tablespoon plain yoghurt

½ cup sour cream, to serve

½ cup snipped chives, to serve

Place the mushrooms, bacon, onion, garlic, wine, tomatoes, stock, lemon or lime juice and tomato paste into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours.

Purée the soup using a stick blender then mix in the cream and yoghurt. Add salt and pepper to taste. Reheat but do not boil.

Ladle into serving bowls, top with a dollop of sour cream and sprinkle with chives.