Creamy mushroom and pancetta soup

Ingredients

1 clove	Garlic, crushed
1 Tbsp	Olive oil
1	Onion, chopped
1 kg	Mushroom, use a mixture of mushrooms (Main)
1 ½ Ltr	Milk
1 to taste	Salt & freshly ground pepper
12 slices	Pancetta, chopped (or use bacon or prosciutto instead)
4 sprigs	Fresh thyme

Directions

1. Heat the oil in a saucepan over high heat.
2. Add the garlic and onion and cook for 2-3 minutes or until softened. Add the mushrooms, milk, salt and pepper and bring to the boil. Reduce heat to low and cook for 4-5 minutes. You can use a variety of mushrooms for this recipe. Try a selection of button, brown, field mushrooms or even shitake.
3. Remove from heat and blend with a hand-held blender until smooth.
4. Heat a non-stick frying pan over high heat. Cook the pancetta and thyme for 2-3 minutes or until golden and crisp. If pancetta is unavailable, you can also use bacon or prosciutto for this recipe.
5. Top the soup with pancetta and thyme to serve.