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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. It is one of my favorites food recipes. This time, I am going to 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 favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I have loved my whole life. They’re nice and they look wonderful.

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

To begin with this particular recipe, we must first 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 cook that.

Ingredients

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

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

Instructions

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

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