Step 1

Wash and slice the mushrooms.

Step 2

Peel and small dice the onion. Peel and mince the garlic.

Step 3

Melt butter in a medium saucepan over medium heat. Add the mushrooms, onion, and garlic. Season with thyme, salt, and pepper. Cook, stirring occasionally, until tender, 5-6 minutes.

Step 4

Heat a skillet over medium heat.

Step 5

Chop the bacon into smaller pieces. Add to the skillet and cook until crispy, 3-4 minutes.

Step 6

Sprinkle arrowroot over the mushrooms and stir to coat.

Step 7

Pour in the broth and cream. Stir well and bring the soup to a simmer. Cook until thickened, 1-2 minutes.

Step 8

Wash and dry the greens.

Step 9

Wash, core, and thinly slice the pears.

Step 10

Purée the soup with an immersion (hand) blender or regular blender if desired. Otherwise, leave as is.

Step 11

Arrange a bed of greens on a plate, top with pear slices, and drizzle with olive oil. Pour soup into a bowl and sprinkle with bacon. Enjoy!