Step-by-Step Guide to Prepare Speedy Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon
Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Quick Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon estimated approx 1 hour.
To begin with this recipe, we must prepare a few components. You can cook Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- 4 strips Applewood smoked bacon- diced before cooking (any bacon will work)
- 2 ounces oil
- 8 Ounces mushroom -- sliced
- 4 cloves garlic -- chopped
- 1/4 of sweet onion -- diced
- 2 each shallots -- finely chopped
- 1 stalk celery -- chopped
- 1/4 cup flour
- 4 1/2 cups chicken stock
- 16 ounces half and half
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon fennel seed
- 1/2 cup Parmesan cheese
- To taste salt
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.
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