Creamy Mushroom and Bacon Soup

Recipe by Ambervim
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
  • Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
  • Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
  • Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
  • OR just use a stick blender right in the pan to make a lovely smooth soup.
  • Season with the salt and pepper.
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