Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must 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.

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

Brush the mushrooms clean, then finely slice. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Melt the butter in a large saucepan over medium-high heat. Stir in the flour until smooth.

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.

Melt the butter in a large saucepan over medium-high heat. Stir in the flour until smooth. Gradually add and stir in the chicken stock. When pasta is ready, pour on top of mushrooms and garlic in skillet over medium heat. Biscuit and Gravy Casserole Johnsonville Sausage.

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