Creamy Bacon Mushroom Soup

 


Creamy Bacon Mushroom Soup

Ingredients

10 bacon strips, diced

1 pound sliced fresh mushrooms

1 medium onion, chopped

3 garlic cloves, minced

1 quart heavy whipping cream

1 can (14-1/2 ounces) chicken broth

1-1/4 cups shredded Swiss cheese

3 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons cold water

Minced fresh parsley, optional

Directions

In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in cream and broth; bring mixture to a simmer. Gradually stir in cheese until melted.

In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for about 2 minutes or until thickened. Garnish with bacon and, if desired, parsley.

 

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