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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I’ve loved my entire life.

Guide to Prepare Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

To get started with this recipe, we must first prepare a few components. 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 it.

Ingredients

The ingredients needed to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:

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

Instructions

Steps to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:

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.

As simple as that Steps to Make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

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