Bacon Mushroom Cheeseburger Soup

1. 1

   In a heavy pot with tall sides (a small to medium sized stock pot works great) over medium heat, fry the bacon. Remove bacon to a plate lined with a paper towel to drain. Let cool, then roughly chop it and set aside.

2. 2

   Drain the bacon grease and return pot to the burner. Add the ground beef, breaking it into smaller chunks as you cook it. Sprinkle with Lipton Onion Soup mix and stir. Once the hamburger is thoroughly browned, remove to another plate lined with a paper towel to drain. Set aside.

3. 3

   Drain any hamburger grease from the pot and add the butter. Once it is mostly melted, add the onion, mushrooms, and garlic. Stir well. Cook until thoroughly softened, about 15 minutes.

4. 4

   Then add the browned hamburger back to the pot, followed by the beef broth, tomatoes, cheddar cheese soup, half and half, Worcestershire sauce, ketchup, mustard, cumin, chili powder, garlic powder, Lawry's salt, and black pepper. Let the soup heat up as you occasionally stir it. Once hot, stir in the sour cream and chopped bacon. Let it cook another minute or so, then you are ready!

5. 5

   Serve with a garnishing of dill pickle chips and shredded cheddar cheese, with toasted garlic buns for dipping.

6. 6

   For the toasted garlic buns...lightly butter the cut sides of each dinner roll. Sprinkle lightly with Penzeys Sandwich Sprinkle. Grill the bread, cut/buttered side down, on a grill pan or griddle over medium-high heat until nicely browned.

* Per serving · 4 servings · Values may vary.