welcoming, it’s John, welcome to my cooking learning page. In this special moment, I will show you a way to prepare a special dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I’ve loved my whole life.
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To begin with this particular recipe, we must prepare a few ingredients. You can have cream of mushroom soup with parmesan cheese and applewood smoked bacon using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- Get 4 strips Applewood smoked bacon- diced before cooking (any bacon will work)
- Take 2 ounces oil
- Get 8 Ounces mushroom – sliced
- Prepare 4 cloves garlic – chopped
- Make ready 1/4 of sweet onion – diced
- Prepare 2 each shallots – finely chopped
- Get 1 stalk celery – chopped
- Take 1/4 cup flour
- Get 4 1/2 cups chicken stock
- Make ready 16 ounces half and half
- Get 1/4 teaspoon black pepper
- Take 1/4 teaspoon ground sage
- Take 1/4 teaspoon fennel seed
- Make ready 1/2 cup Parmesan cheese
- Prepare To taste salt
Directions In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Clean the button mushrooms and the Portobellos and remove the stems. coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Arrange the baking sheet on the grill grate.
Steps to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- 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.
- Add the oil, garlic, onions, shallots mushrooms and celery and cook until lightly caramelized about 5 minutes. do not burn :)
- Sprinkle all of the flour over the vegetable and stir about 1 minute, this is making a compound roux.
- Slowly add the chicken stock and half and half, then add the black pepper, sage, and fennel seed.
- Bring to a boil and then lightly simmer for 20-25 minutes. Stir as needed not to burn
- Adjust the seasoning as needed with salt and pepper.
- Add the Parmesan cheese and bacon bits and mix together just before service.
Clean the button mushrooms and the Portobellos and remove the stems. coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Arrange the baking sheet on the grill grate. Lastly, the soup is perfected by the addition of double cream, which of course makes the soup irresistibly velvety. Serve this mushroom soup with some hot toasted bread, mushroom and fresh parsley. Or better yet, roast some hazelnuts and prepare to be dazzled with deliciousness.
So that’s going to wrap this up with this exceptional food cream of mushroom soup with parmesan cheese and applewood smoked bacon recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
