Remove the rind from the bacon, cut it into small strips, and fry it in a large saucepan until the fat runs. Add the onion, and fry it until golden brown, then add the mushrooms, stir, and cook over a high heat for a minute or two. Pour in the stock, and add the bay leaf, salt and pepper. Bring to the boil, and simmer for 20 minutes. You can either serve the soup as it is or thicken it, by making a purée of most of the mushrooms, with or without cream, stirring this into the soup remaining in the pan, and reheating it. Serve very hot.
© 1995 Frances Bissell. All rights reserved.