Step-by-Step Guide to Prepare Award-winning Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Hey everyone, 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 food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 2 ounces oil
3. Make ready 8 Ounces mushroom – sliced
4. Make ready 4 cloves garlic – chopped
5. Get 1/4 of sweet onion – diced
6. Prepare 2 each shallots – finely chopped
7. Get 1 stalk celery – chopped
8. Prepare 1/4 cup flour
9. Take 4 1/2 cups chicken stock
10. Get 16 ounces half and half
11. Make ready 1/4 teaspoon black pepper
12. Get 1/4 teaspoon ground sage
13. Make ready 1/4 teaspoon fennel seed
14. Prepare 1/2 cup Parmesan cheese
15. Take 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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