2 cloves garlic
2 onions
2 rashers bacon
2 tablespoons oil
500g large brown flat mushrooms
6 cups beef stock
1/4 cup light sour cream
1/4 cup finely chopped spring onions
Crush garlic and chop finely. Peel onions and chop finely. Remove rind from the bacon and chop the bacon roughly. Heat oil in a large saucepan. Add garlic, onion and bacon. Cook until onion is soft. Wipe mushroom and slice finely. Stir into vegetable mixture. Cook, stirring often, for about a minute. Add beef stock and bring to the boil. Simmer until mushrooms are soft. Pour into bowls and add 1 tablespoon of sour cream to each bowl. Garnish with the spring onions.