- Servings - 10-12 Servings
Ingredients
- 1/2 lb - Phillips Sautéed Fire Roasted Sliced Button Mushrooms
- 1/2 cup - bacon diced
- 1 large - onion - finely chopped
- 2 tsp - minced garlic
- 4 tbsp - all-purpose flour
- 1 cup - dry white wine
- 6 cups - chicken or vegetable broth
- 2 large - heavy cream
- 1 tbsp - parsley leaves - finely chopped for garnish
Instructions
1. In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to carmelize around the edges, 3-4 minutes.
2. Add the onion and cook, stirring frequently, until the vegetables are tender, 4-6 minutes. Add the garlic and cook for 1 minute, stirring.
3. Add the flour and cook, stirring until the flour is very lightly golden, about 2 minutes. Add the white wine and whisk to combine. Add the broth, and potatoes, and bring to boil.
4. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20-30 minutes. Add the milk and cream and cook for 10 minutes.
5. Season, to taste, with salt and pepper. Add the mushrooms, return the soup to a simmer, and cook 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley.
