Porcini Mushroom Soup with Bacon and Potatoes

For the porcini mushroom soup with bacon and potatoes, first cut the bacon into strips and finely dice the onion.

Then peel and dice the potatoes and cut the carrot into narrow strips. Fry both in a pot with a little oil.

Cut the mushrooms into small pieces and add them. Deglaze with 1 tablespoon vinegar and add about 1 l water. Add 1 tablespoon of homemade soup seasoning. Also add potatoes and carrot and season with salt, pepper and thyme. Simmer until the vegetables are soft. The soft potatoes give the soup a nice binding.

Serve the porcini mushroom soup in warmed plates garnished with some fresh thyme.

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