Creamy Mushroom And Bacon Soup Food

CREAMY BACON MUSHROOM SOUP

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.

MUSHROOM SOUP WITH BACON

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

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 MUSHROOM, BACON AND SPINACH PASTA - LOW FAT

Steps:

• Bring a large pot of salted water to the boil.
• Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
• When soft add mushrooms and as much or as little chilli as you like.
• Cook until soft.
• Put pasta into boiling water and bring back to the boil.
• Cook to your liking.
• Add dijon mustard and evaporated milk to the onion mix.
• Stir to combine and heat very gently until pasta is ready.
• If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
• Place washed spinach leaves into a colander.
• When ready drain the pasta over the spinach.
• This will wilt the spinach- the only'cooking' it needs.
• Add the pasta/spinach mix to the sauce.
• Stir to combine.
• Serve topped with freshly ground black pepper and parmesan cheese if desired.
• **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.

QUICK AND EASY CREAMY BACON-MUSHROOM PASTA SKILLET

Steps:

• In a large skillet cook the chopped bacon until crisp; remove to a bowl.
• Drain all but 2 tablespoon bacon fat from the skillet.
• Add in sliced mushrooms, garlic and chili flakes; cook for about 3 minutes or until the mushrooms are tender.
• Reduce heat to low then stir in the whipping cream and parmesan cheese.
• Mix in the cooked pasta, bacon and green onions; stir to heat through.
• Season with salt and pepper to taste.
• Delicious!

CREAM OF WILD MUSHROOM SOUP WITH BACON

Steps:

• Cook mushrooms in 1 Tbsp. butter in large skillet on medium heat 5 min. or until tender; set aside. Add remaining butter to large saucepan on medium heat. Add flour; cook and stir 2 to 4 min. or until mixture forms smooth paste.
• Add broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min. or until heated through, stirring frequently. Stir in cooked mushrooms. Season with pepper.
• Serve topped with chives and bacon.

CREAMY CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
• Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

CREAM OF MUSHROOM-BACON SOUP

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.