Mushroom Soup with Bacon

Filed under Soups

Prep: 15 min | Cook: 75 min | Servings: 6

Recipe courtesy Anne Burrell. Serves 6 to 8.

Ingredients

  • 5 slice Bacon, cut crosswise into 1/2-inch lengths
  • 2 tbsp Butter, plus a pat if needed
  • 1 Onion, 1/4-inch dice
  • Kosher salt
  • 1 clove Garlic, smashed and finely chopped
  • 1 1/2 lb Mushroom, mixed (shiitake, cremini or oyster), stems removed, sliced
  • 2 Yukon gold potatoes, medium, diced
  • 2 tbsp Flour, all-purpose
  • 1/2 cup Sherry, dry
  • 4 cup Chicken stock, or vegetable stock
  • 1/2 cup Heavy cream
  • 2 tbsp Parsley, fresh flat-leaf, finely chopped, for garnish

Directions

  1. Cook the bacon and butter in a wide large pot over medium heat, stirring often, until crispy and much fat is released. Reserve the bacon.
  2. Add the onions (and another pat of butter if needed), season and cook until soft and very aromatic, 7 to 8 minutes. Add the garlic for 2 to 3 minutes.
  3. Add the mushrooms, season and cook until soft and juicy, 6 to 7 minutes. Set aside 1/3 of the mushroom mixture.
  4. Add the potatoes and sprinkle with the flour. Add the sherry and reduce by half. Add the stock, bring to a boil, season and simmer 30 minutes. Add the cream and simmer 10 minutes more.
  5. Puree until smooth, return to the pot with the reserved bacon and mushrooms, adjust the seasoning and garnish with parsley.