Creamy Mushroom Bacon Soup with Pear & Mixed Greens Salad

Directions

1. Wash the mushrooms and slice them.
2. Chop the bacon and set aside; dice the onion and mince the garlic.
3. In a medium saucepan, melt butter over medium heat and add the mushrooms, onion, and garlic. Season with thyme, salt, and pepper; cook until tender, about 5–6 minutes.
4. In a skillet over medium heat, cook the chopped bacon until crispy, about 3–4 minutes.
5. Sprinkle cornstarch over the mushroom mixture and toss to coat.
6. Pour in the broth and cream; stir well and bring to a simmer until the soup thickens, 1–2 minutes.
7. Wash and dry the greens for the salad.
8. Wash, core, and thinly slice the pear.
9. Purée the soup with an immersion blender if you like, or keep it as is.
10. Arrange a bed of greens on a plate, top with pear slices and a drizzle of olive oil. Ladle the soup into bowls and top with the crispy bacon.
11. Season with a pinch of salt and pepper if needed and serve right away.