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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. It is one of my favorites food recipes. For mine, 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 well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something that I have loved my whole life.

To get started with this recipe, we have to 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 it.

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

Steps 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.

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