Creamy Mushroom and Bacon Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 8 slices bacon, chopped
- 2 shallots, finely diced
- 4 -5 cups button mushrooms, quartered
- 1 teaspoon garlic, minced
- 2 teaspoons fresh rosemary leaves
- 4 tablespoons flour
- 4 cups chicken broth
- splash marsala wine (optional)
- 1⁄2 cup half-and-half
- 1⁄2 - 3⁄4 teaspoon salt
- pepper
directions
- In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
- Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
- Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
- Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
- OR just use a stick blender right in the pan to make a lovely smooth soup.
- Season with the salt and pepper.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.