Cream of Mushroom-Bacon Soup

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READY IN:
45mins
SERVES:
6
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a 4 quart sauce pan over medium heat. Saute onion until softened, about 5 minutes. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
  2. Add thyme, bay leaf, salt, pepper, bacon, cream, water, and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
  3. Serve with finely diced red bell pepper as a garnish. Leftovers will last 1 week in the refrigerator.

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