Easy Yummy Cream of Mushroom Soup

This is a recipe I had tried and tested several times successfully; the first attempt being in St Albans where the shrooms were always nice and fresh.

Ingredients:
3 punnets of Swiss brown cap mushrooms (only these type of shrooms with the nutty taste will do) - rinsed of dirt (keep the skin on) and roughly chopped up
3 slices of rasher bacon - finely chopped up
1 cup of Bulla pure cream or thickened cream
3L Soup stock or water

Method:
1. Heat up the soup pot. Pour in some olive oil.
2. Dunk in the bacon bits and fry over low-medium heat until fragrant and most of the water content has evaporated; the edges should have turned golden brown.
3. Add all the shrooms and stir fry over medium heat until heated through.
4. Pour in stock/water. Bring to boil and simmer over low heat for 10-15 minutes.
5. Use a handheld blender to blend all the contents till the desired consistency. Or you can scoop out a ladle of the shrooms and blend the rest till fine, then add in the bigger chunks for some 'bite'.
6. Continue to simmer while slowly adding in the cream. Add to desired consistency.
7. Add salt, pepper to taste.
8. Serve warm/hot on its own, or with your warm chunk of buttered toast. Enjoy!