Cream of Mushroom-Bacon Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Adapted from a recipe on the Yahoo Cooking Dragon group. yhoo.it/hOb8tS (The link may be inaccessible if you are not a member of the group.) Ingredients:
10 slices bacon, cooked and chopped coarsely |
2 tablespoons butter |
1/2 onion, minced |
1 pint fresh mushrooms, sliced |
1 1/2 cups heavy cream |
1 1/2 cups water |
2 cups chicken stock |
1 teaspoon dried thyme |
1 bay leaf |
1 teaspoon table salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup minced red bell pepper |
Directions:
1. Melt butter in a 4 quart sauce pan over medium heat. Saute onion until softened, about 5 minutes. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
2. Add thyme, bay leaf, salt, pepper, bacon, cream, water, and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
3. Serve with finely diced red bell pepper as a garnish. Leftovers will last 1 week in the refrigerator.
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