Mushroom Cream Soup with Bacon

Ingredients (3 servings):

• 300 g fresh mushrooms (champignons)
• 100 g celery stalks
• 150 ml cream (20%)
• 600 ml water or vegetable/meat broth
• 30 g olive oil (for frying)
• 1 g thyme (fresh or dried)
• 80 g bacon
• 3 g psyllium powder (1/2 tsp)

Instructions:

1. Chop mushrooms and celery.
2. Roast bacon in the oven or fry in a dry pan until crispy.
3. In a deep pot, heat olive oil, sauté celery, and mushrooms with thyme for 3–5 minutes.
4. Add psyllium, mix well, pour in cream, stir, and add broth. Bring to a boil and simmer for 5 minutes.
5. Blend until smooth. Season with salt and pepper.
6. Garnish with bacon when serving.

Nutritional Value (per serving):

• Proteins: 12.2 g (14% kcal)
• Fats: 33.1 g (81.8% kcal)
• Carbs: 3.6 g (4.2% kcal)