Slice coarse the mushrooms, chop the onion and the parsley, cut the smoked bacon and cut in small cubes the bell pepper.

Heat the sunflower oil in a cast iron braiser and fry the bacon for two minutes on medium heat.

Add the chopped onion, season it with sea salt and freshly ground black pepper and sauté for about a minute. Add the chopped bell pepper and mix it with a wooden spoon.

Add about 50 ml of water, put the lid on and pre-boil them over medium heat for about five minutes.

Season with sweet paprika, dried marjoram, and then add the sliced mushrooms. Mix them lightly and leave them on medium heat for about three minutes.

Fill with warm water, add about 700 ml, season with sea salt, put the lid on and simmer for five minutes.

Mix the cornflour with cold water to dissolve and obtain a homogeneous fluid paste.

Add the cornflour paste, pour in the double cream, season with the vegetable mix for soups and let it simmer for two minutes.

Take the pot off the heat and add the chopped parsley.

I served with penne pasta, but you also did it with polenta, rice, or even fresh bread.