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Ozark Mushroom Soup

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“From the Pie Pantry in Belleville, Illinois as published in the St. Louis Post-Dispatch.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, fry bacon until crisp; drain and set aside.
  2. To make a roux, melt 1/4 cup butter in small skillet. Stir in flour until well combined. Remove from heat; set aside.
  3. In a large pot or Dutch oven over medium-high heat, saute mushrooms, celery and onion in 1/3 cup butter until soft, about 6 minutes. Stir in chicken broth and cream. Bring to a boil. Whisk in the roux to thicken. Stir in bacon; season with pepper and serve.

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