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

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon step by step

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..