Creamy Mushroom And Bacon Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 2 shallots, finely diced
• 4 -5 cups button mushrooms, quartered
• 1 teaspoon garlic, minced
• 2 teaspoons fresh rosemary leaves
• 4 tablespoons flour
• 4 cups chicken broth
• splash marsala wine (optional)
• 1/2 cup half-and-half
• 1/2-3/4 teaspoon salt
• pepper

Recipe

• 1 in a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. remove the bacon with a slotted spoon and set aside. add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. add the mushrooms, rosemary and garlic to the pan. cook for about 5 minutes, until the mushrooms are tender and golden. return the cooked bacon to the pan.
• 2 sprinkle the flour over the mushrooms and bacon and stir to coat. cook for about 1 minute, stirring constantly.
• 3 pour the chicken broth into the pan. if desired, add a splash of marsala wine. stir to combine. bring the mixture to a simmer, stirring frequently. it should begin to thicken as it simmers. simmer for a few minutes, then reduce heat and add the half and half.
• 4 remove about a cup of the soup with a bunch of the mushrooms when cool enough to safely handle, blend the cup of soup until smooth. return the blended mixture to the pan with the rest of the soup.
• 5 or just use a stick blender right in the pan to make a lovely smooth soup.
• 6 season with the salt and pepper.