This flavorful bacon mushroom soup is creamy and hearty, and it begs for a slice of crusty bread and bright green salad on the side.
Instructions
1
Cook the bacon
2
In a large saucepan, cook the diced bacon over medium heat until it's crisp. Using a slotted spoon, remove the bacon and transfer it to paper towels to drain. Reserve 2 tablespoons of drippings in the pan.
3
Saute the mushrooms and aromatics
4
In the drippings, saute the mushrooms and onion until they're tender, five to seven minutes. Add the garlic and cook it with the mushrooms and onion for one additional minute.
5
Build the broth
6
Stir in the cream and broth, then bring the mixture to a simmer. Gradually stir in the cheese until it's melted.
7
Thicken and finish the soup
8
In a small bowl, combine the cornstarch, salt, pepper and water until they form a smooth slurry. Stir the slurry into the soup. Bring the soup to a boil, then cook and stir for about two minutes or until it's thickened. Garnish the soup with bacon and, if desired, parsley.
