Cream Of Mushroom Bacon Soup Food

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CREAM OF MUSHROOM-BACON SOUP



Cream of Mushroom-Bacon Soup image

Adapted from a recipe on the Yahoo Cooking Dragon group. http://yhoo.it/hOb8tS (The link may be inaccessible if you are not a member of the group.)

Provided by DrGaellon

Categories     Pork

Time 45m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 12

10 slices bacon, cooked and chopped coarsely
2 tablespoons butter
1/2 onion, minced
1 pint fresh mushrooms, sliced
1 1/2 cups heavy cream
1 1/2 cups water
2 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/4 cup minced red bell pepper

Steps:

  • 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.

Nutrition Facts : Calories 340.9, Fat 33, SaturatedFat 18.4, Cholesterol 103.2, Sodium 673.2, Carbohydrate 6.8, Fiber 0.7, Sugar 2.5, Protein 5.7

MUSHROOM SOUP WITH BACON



Mushroom Soup With Bacon image

Make and share this Mushroom Soup With Bacon recipe from Food.com.

Provided by Snezyla21

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
kosher salt
1 garlic clove, smashed and finely chopped
1 1/2 lbs mixed mushrooms, stems removed and sliced (recommended ( shiitake, cremini, or oyster)
2 medium yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
  • To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
  • To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
  • Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
  • Garnish the soup with the chopped fresh parsley.

Nutrition Facts : Calories 263.9, Fat 16.2, SaturatedFat 8.5, Cholesterol 46.7, Sodium 330, Carbohydrate 19.8, Fiber 1.2, Sugar 3.9, Protein 6.6

MUSHROOM SOUP WITH BACON



Mushroom Soup with Bacon image

Provided by Anne Burrell

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
  • To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
  • To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
  • Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
  • Garnish the soup with the chopped fresh parsley.

CREAMY MUSHROOM AND BACON SOUP



Creamy Mushroom and Bacon Soup image

Make and share this Creamy Mushroom and Bacon Soup recipe from Food.com.

Provided by Ambervim

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 slices bacon, chopped
2 shallots, finely diced
4 -5 cups button mushrooms, quartered
1 teaspoon garlic, minced
2 teaspoons fresh rosemary leaves
4 tablespoons flour
4 cups chicken broth
splash marsala wine (optional)
1/2 cup half-and-half
1/2-3/4 teaspoon salt
pepper

Steps:

  • 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.

CREAMY BACON MUSHROOM SOUP



Creamy Bacon Mushroom Soup image

I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

10 bacon strips, diced
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
1 quart heavy whipping cream
1 can (14-1/2 ounces) chicken broth
1-1/4 cups shredded Swiss cheese
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cold water

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

Nutrition Facts :

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