Easy Fast Cooking Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon Restaurant Style

Fast recipe ultimate Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon easy, bouncy, practical.

15 ingredients, 7 steps, cooking Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

Good Morning mother, now you get cook recipe Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon with 15 ingredients and 7 steps. Next this is how to prepare, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon.

Ingredients all Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

1. You need 4 strips : Applewood smoked bacon- diced before cooking (any bacon will work).
2. It’s 2 ounces : oil.
3. Prepare 8 Ounces : mushroom – sliced.
4. It’s 4 cloves : garlic – chopped.
5. Prepare 1/4 : of sweet onion – diced.
6. It’s 2 : each shallots – finely chopped.
7. It’s 1 stalk : celery – chopped.
8. You need 1/4 cup : flour.
9. It’s 4 1/2 cups : chicken stock.
10. It’s 16 ounces : half and half.
11. It’s 1/4 teaspoon : black pepper.
12. It’s 1/4 teaspoon : ground sage.
13. Prepare 1/4 teaspoon : fennel seed.
14. It’s 1/2 cup : Parmesan cheese.
15. It’s To taste : salt.

If all basic ingredients Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking 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.
   
8. Finish and Enjoy.

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