Steps to Make Super Quick Homemade Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, cream of mushroom soup with parmesan cheese and applewood smoked bacon. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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. Get 4 strips Applewood smoked bacon- diced before cooking (any bacon will work)
2. Prepare 2 ounces oil
3. Prepare 8 Ounces mushroom – sliced
4. Prepare 4 cloves garlic – chopped
5. Prepare 1/4 of sweet onion – diced
6. Prepare 2 each shallots – finely chopped
7. Make ready 1 stalk celery – chopped
8. Take 1/4 cup flour
9. Prepare 4 1/2 cups chicken stock
10. Get 16 ounces half and half
11. Take 1/4 teaspoon black pepper
12. Get 1/4 teaspoon ground sage
13. Take 1/4 teaspoon fennel seed
14. Take 1/2 cup Parmesan cheese
15. Prepare 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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