Creamy Bacon Mushroom Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Iâve always enjoyed cooking and recently created this rich soup. Itâs always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. âNathan Mercer Inman, South Carolina Ingredients:
10 bacon strips, diced |
1 pound sliced fresh mushrooms |
1 medium onion, chopped |
3 garlic cloves, minced |
1 quart heavy whipping cream |
1 can (14-1/2 ounces) chicken broth |
1-1/4 cups shredded swiss cheese |
3 tablespoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons cold water |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted.
2. In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).
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