Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon. Check Out Bacon Smoked on eBay. Fill Your Cart With Color today! Lightweight Camping Equipment – Meals, Stoves and Cookware.
Leave the bacon fat on the bottom for the next step. Leave the bacon fat on the bottom for the next step. In the drippings, saute mushrooms and onion until tender.
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To begin with this recipe, we have to first prepare a few components. You can have cream of mushroom soup with parmesan cheese and applewood smoked bacon using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- It’s 4 strips of Applewood smoked bacon- diced before cooking (any bacon will work).
- Prepare 2 ounces of oil.
- Take 8 Ounces of mushroom — sliced.
- Get 4 cloves of garlic — chopped.
- Prepare 1/4 of of sweet onion — diced.
- You need 2 of each shallots — finely chopped.
- Make ready 1 stalk of celery — chopped.
- Get 1/4 cup of flour.
- Prepare 4 1/2 cups of chicken stock.
- Make ready 16 ounces of half and half.
- Get 1/4 teaspoon of black pepper.
- Prepare 1/4 teaspoon of ground sage.
- Get 1/4 teaspoon of fennel seed.
- You need 1/2 cup of Parmesan cheese.
- Get To taste of salt.
Directions In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Clean the button mushrooms and the Portobellos and remove the stems. coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Arrange the baking sheet on the grill grate.
Instructions to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- In a sauce pan slowly brown off the bacon, remove bacon from the pan and reserve for later. Leave the bacon fat on the bottom for the next step..
- Add the oil, garlic, onions, shallots mushrooms and celery and cook until lightly caramelized about 5 minutes. do not burn :).
- Sprinkle all of the flour over the vegetable and stir about 1 minute, this is making a compound roux..
- Slowly add the chicken stock and half and half, then add the black pepper, sage, and fennel seed..
- Bring to a boil and then lightly simmer for 20-25 minutes. Stir as needed not to burn.
- Adjust the seasoning as needed with salt and pepper..
- Add the Parmesan cheese and bacon bits and mix together just before service..
Lastly, the soup is perfected by the addition of double cream, which of course makes the soup irresistibly velvety. Serve this mushroom soup with some hot toasted bread, mushroom and fresh parsley. Or better yet, roast some hazelnuts and prepare to be dazzled with deliciousness. In the same pot add water and chopped carrots, celery and onion, cover and cook on medium heat until tender. Blend with half the chopped mushrooms until smooth.
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