Thursday, July 06, 2017

Not so classic cream of mushroom soup

We all agree that the only thing better than bacon is more bacon. In order to confidently eliminate all trace of vegetal-ness from this all time favourite, I had to include some diced bacon. :D

Brown a cup of diced up bacon with some butter

Chop up 4 cups of mushrooms (If you're feeling extravagant, use Swiss brown)

Optional: Soak a cup of dried porcini mushrooms and strain it to remove unwanted sediments. Keep mushroom liquor to add into the broth.

Feeling lazy like me? Use a carton of your favourite comercial chicken stock! (Vegetable stock is fine too)

600ml of pure pouring cream

 Mince 1 bulb of garlic, chop up 2 large brown onions, slice up a bunch of shallots (not shown here)

Add dry ingredients to the browned bacon and stir fry till fragrant, splash porcini mushroom liquor to deglaze pan if need be or to prevent your ingredients from sticking to the base of the pot and burning.

Add stock and porcini mushrooms

Check fluid levels and top up with more stock/water if needed. Take care not to add to much as you have to take into account the 600ml of pouring cream that you need to include. Bring to a rolling boil and let it do so for 30~45 minutes.

The final product should look like this before you put your stick blender in.

 Blend away!!!!!!!!!~~~~
Ladle into your favourite heated bowl and serve with warm buttered French loaf... Nah just kidding, to keep it non-diabetogenic, just have it on its own, with herman brot or with fried chicken.

Garnished with some freshly grounded black pepper. :D Enjoy!

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