Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special 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 tasty. This is gonna smell and look delicious.

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I have loved my entire 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 can achieve 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. Make ready 2 ounces oil
  3. Make ready 8 Ounces mushroom – sliced
  4. Prepare 4 cloves garlic – chopped
  5. Take 1⁄4 of sweet onion – diced
  6. Get 2 each shallots – finely chopped
  7. Make ready 1 stalk celery – chopped
  8. Get 1⁄4 cup flour
  9. Take 4 1⁄2 cups chicken stock
  10. Prepare 16 ounces half and half
  11. Prepare 1⁄4 teaspoon black pepper
  12. Make ready 1⁄4 teaspoon ground sage
  13. Take 1⁄4 teaspoon fennel seed
  14. Get 1⁄2 cup Parmesan cheese
  15. Make ready To taste salt
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.

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