|This soup literally eats like a meal|
Mushroom soup is absolutely divine. So what happens when bacon comes to play? Hang onto your ever-lovin’ taste buds. The best part? While divine, this soup is also filling, so you won’t need to sit down with the pan and a ladle… but you might want to. The best bacon is still slightly chewy and chopped slightly larger to match the size of the mushroom for the perfect 1-2 punch of flavor and texture.
Cream of Bacon Mushroom Soup
10 slices bacon, cooked and chopped coarsely
2 Tbsp butter
4 Tbsp minced onion
1 pint fresh mushrooms, sliced
3 cups heavy cream
2 cups organic chicken stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Optional Garnish: 1/4 cup minced red bell pepper
Melt butter in a 4 quart sauce pan. Cook onion over medium heat. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
Add thyme, bay leaf, salt, pepper, bacon, cream and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
Serve warm, topped with optional minced red pepper. This soup keeps for up to one week in the refrigerator.
Serves 6 at one generous cup per person.