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The ingredients needed to make Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon:
- You need 4 strips Applewood smoked bacon- diced before cooking (any bacon will work)
- Get 2 ounces oil
- Take 8 Ounces mushroom – sliced
- Get 4 cloves garlic – chopped
- Prepare 1/4 of sweet onion – diced
- Prepare 2 each shallots – finely chopped
- Use 1 stalk celery – chopped
- Prepare 1/4 cup flour
- Take 4 1/2 cups chicken stock
- Get 16 ounces half and half
- Prepare 1/4 teaspoon black pepper
- Prepare 1/4 teaspoon ground sage
- Prepare 1/4 teaspoon fennel seed
- Prepare 1/2 cup Parmesan cheese
- Use To taste salt
Instructions 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.
Serve this mushroom soup with some hot toasted bread, mushroom and fresh parsley. When pasta is ready, pour on top of mushrooms and garlic in skillet over medium heat. Season with lemon juice, salt & pepper then pour over the pasta and toss. Serve with parsley and Parmesan cheese sprinkled over the top. In a medium sized skillet over medium high heat add the butter and olive oil.
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