Cut bacon and mushrooms into slices, chop onion. Mix prepared ingredients and fry in butter.

Chop celery root and parsley, cut potatoes and carrot into cubes.

Combine a part of mushrooms, onion and bacon, add the remaining vegetables, pour with hot stock, beer and cook for 40 minutes. 5 minutes before the end of cooking add bay leaf, salt and pepper.

Blend vegetables, mushrooms and bacon with stock until puree.

Serve the soup with crackers, topping with mushrooms, bacon slices, onion and greens.