Cream of Mushroom-Bacon Soup

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READY IN: 45mins
SERVES: 6
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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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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