Mushroom Soup With Bacon Recipe

Name: Mushroom Soup With Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon, cut crosswise into 1/2-inch lengths; 2 tablespoons butter; 1 onion, cut into 1/4-inch dice; kosher salt; 1 garlic clove, smashed and finely chopped; 1 1/2 lbs mixed mushrooms, stems removed and sliced (recommended ( shiitake, cremini, or oyster); 2 medium yukon gold potatoes, diced; 2 tablespoons all-purpose flour; 1/2 cup dry sherry; 4 cups chicken stock; 1/2 cup heavy cream; 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Servings: persons

5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
kosher salt
1 garlic clove, smashed and finely chopped
1 1/2 lbs mixed mushrooms, stems removed and sliced (recommended ( shiitake, cremini, or oyster)
2 medium yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

1
Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
2
To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
3
To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
4
Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
5
Garnish the soup with the chopped fresh parsley.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 slices bacon, cut crosswise into 1/2-inch lengths, 2 tablespoons butter, 1 onion, cut into 1/4-inch dice, kosher salt, and more.

Yes, Mushroom Soup With Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Soup With Bacon

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