This cream of mushroom with a touch of smokey bacon is, hands down, my husband's favourite kind of soup. Rich and savory, it is a low calorie source of fibre, proten, and antioxidants. Mushrooms may also lower your risk of developing heart disease, cancer, and diabetes. Oh, and it is so easy and so quick to make. So lets get cooking.
Servings: 4
Time: < 1 hr
Ingredients:
- 1 tsp olive oil
- 1/2 cup of diced double smoked bacon
- 3 cloves of garlic, minced
- 1 tbsp of butter
- 1 lb of sliced cremini mushrooms
- Salt & pepper to taste
- 1/4 cup of your choice white wine
- 1 tbsp all purpose flour
- 4 cups of water
- 1 tbsp Vegeta Seasoning
- 1/3 cup of whole milk
- 2 tbsp of sour cream
- 1/4 cup of chopped parsley
Directions:
Heat a medium sized cast iron pot on medium to high heat. Add olive oil and bacon. Cook for about a minute stirring often. Add garlic and cook until fragrant (another minute or so).
Add your sliced mushrooms and butter. Salt & pepper to taste. Cook until softened.
Add 1/4 cup of wine and stir to de-glaze the pan. Sprinkle the flour and stir again.
Add your 4 cups of water and 1 tbsp of Vegeta Seasoning. You may use 4 cups of chicken broth as an alternative. Note that chicken broth will have a higher sodium content.
Add parsley.
Bring to a boil. Reduce heat and cover. Simmer on low for about 20 minutes.
Remove from heat. Blend soup using a hand blender.
Stir in the milk.
Combine a little bit of soup with sour cream in a seperate bowl. Once creamy, return to original soup pot.
Serve with a squeeze of lemon and a side of crunchy bread.
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