Creamed Small White Button Mushroom Soup w/ truffle foam & bacon twist

Soup Make up mushroom stock with 250ml water – put aside. Heat olive oil and add chopped mushrooms, stir for a minute quickly, add onion, garlic, picked thyme and season. Add mushroom stock, cook for around 15 minutes. Add vegetable stock and cook for a further 15 minutes. Season to taste. Blend soup in batches, once blended add cream & chopped parsley to finish. Twist lengths on streaky bacon, place on papered tray in hot oven till crispy. Truffle Foam Bring milk to the boil, add truffle oil. Add powdered Agar Agar, off heat. Sieve and cool. Whisk on high speed till aerated.