Cream of Mushroom-Bacon Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
7 cups
- Serves:
- 6
ingredients
- 10 slice bacon, cooked and chopped coarsely
- 29.58 ml butter
- 1 onion, minced
- 473.19 ml fresh mushrooms, sliced
- 354.88 ml heavy cream
- 354.88 ml water
- 473.18 ml chicken stock
- 4.92 ml dried thyme
- 1 bay leaf
- 4.92 ml table salt
- 2.46 ml fresh ground black pepper
- 59.14 ml minced red bell pepper
directions
- Melt butter in a 4 quart sauce pan over medium heat. Saute onion until softened, about 5 minutes. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
- Add thyme, bay leaf, salt, pepper, bacon, cream, water, and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
- Serve with finely diced red bell pepper as a garnish. Leftovers will last 1 week in the refrigerator.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!