Creamy Bacon Mushroom Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
I’ve always enjoyed cooking and recently created this rich bacon soup. It’s 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. —Nathan Mercer, Inman, South Carolina
Ingredients
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10 bacon strips, diced
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1 pound sliced fresh mushrooms
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1 medium onion, chopped
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3 garlic cloves, minced
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1 quart heavy whipping cream
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1 can (14-1/2 ounces) chicken broth
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1-1/4 cups shredded Swiss cheese
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3 tablespoons cornstarch
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons cold water
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Minced fresh parsley, optional
Directions
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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, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in cream and broth; bring mixture to a simmer. Gradually stir in cheese until melted.
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2.
In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for about 2 minutes or until thickened. Garnish with bacon and, if desired, parsley.
Nutrition Facts
1 cup: 592 calories, 56g fat (33g saturated fat), 193mg cholesterol, 649mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 13g protein.
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