|4||Slices Schneiders® Extra Thick Bacon, chopped|
|4 cups||(1 L) Sliced mushrooms|
|4 cups||(1 L) Chicken broth|
|2||Cloves garlic, minced|
|1/4 cup||(60 mL) Whipping cream (35%)|
|Salt and Pepper|
HEAT a medium saucepan on low. Add bacon and cook for 10-15 minutes or until golden and crispy. Remove from the pan using a slotted spoon and place on a plate lined with paper towel.
INCREASE the heat to medium and add onion and mushrooms. Sauté for 8-10 minutes or until the mushrooms are soft and most of the water has evaporated. Add the chicken stock and garlic. Bring to a boil then reduce the heat and simmer for 20-25 minutes. Remove from heat. Using a hand held blender pulse until smooth. Season with salt and pepper. Stir in cream. Ladle soup into serving bowls and top with crispy bacon bits.
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