Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon.

Ingredients of Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

1. Prepare 4 strips of Applewood smoked bacon- diced before cooking (any bacon will work).
2. It’s 2 ounces of oil.
3. You need 8 Ounces of mushroom — sliced.
4. You need 4 cloves of garlic — chopped.
5. You need 1/4 of of sweet onion — diced.
6. You need 2 of each shallots — finely chopped.
7. Prepare 1 stalk of celery — chopped.
8. It’s 1/4 cup of flour.
9. You need 4 1/2 cups of chicken stock.
10. Prepare 16 ounces of half and half.
11. It’s 1/4 teaspoon of black pepper.
12. It’s 1/4 teaspoon of ground sage.
13. It’s 1/4 teaspoon of fennel seed.
14. Prepare 1/2 cup of Parmesan cheese.
15. It’s To taste of salt.

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon instructions

1. 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..
2. Add the oil, garlic, onions, shallots mushrooms and celery and cook until lightly caramelized about 5 minutes. do not burn :).
3. Sprinkle all of the flour over the vegetable and stir about 1 minute, this is making a compound roux..
4. Slowly add the chicken stock and half and half, then add the black pepper, sage, and fennel seed..
5. Bring to a boil and then lightly simmer for 20-25 minutes. Stir as needed not to burn.
6. Adjust the seasoning as needed with salt and pepper..
7. Add the Parmesan cheese and bacon bits and mix together just before service..