Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Name: Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 strips Applewood smoked bacon- diced before cooking (any bacon will work); 2 ounces oil; 8 Ounces mushroom -- sliced; 4 cloves garlic -- chopped; 1/4 of sweet onion -- diced; 2 each shallots -- finely chopped; 1 stalk celery -- chopped; 1/4 cup flour; 4 1/2 cups chicken stock; 16 ounces half and half; 1/4 teaspoon black pepper; 1/4 teaspoon ground sage; 1/4 teaspoon fennel seed; 1/2 cup Parmesan cheese; To taste salt

@chefcraig @chefcraigswoodcrafts

Falls Church

Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

@chefcraig @chefcraigswoodcrafts

Saved

Ingredients

1 hour

6 servings

4 stripsApplewood smoked bacon- diced before cooking (any bacon will work)
2 ouncesoil
8 Ouncesmushroom -- sliced
4 clovesgarlic -- chopped
1/4of sweet onion -- diced
2each shallots -- finely chopped
1 stalkcelery -- chopped
1/4 cupflour
4 1/2 cupschicken stock
16 ounceshalf and half
1/4 teaspoonblack pepper
1/4 teaspoonground sage
1/4 teaspoonfennel seed
1/2 cupParmesan cheese
To tastesalt

Saved

Steps

1 hour

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.