I love lettuce soup. It is sweet and fragrant and the best way to use up any leftover lettuce. Adding bacon and mushrooms to the dish really brings it together.
- 75gr bacon cubes
- 1 little gem lettuce
- 75gr oyster mushrooms
- 350ml water
- 1/2 stock cube
Serves 1 as part of the Budget Challenge
Heat a thick based sauce pan. Add the bacon and bake until the bacon starts to crisp up some.
Cut the lettuce into strips and quarter the mushrooms.
Add the lettuce and mushrooms to the bacon. Stir and let the vegetables brown a bit.
Add the water and the stock cube. Simmer for 3 minutes and serve.