For day 23 of Soup Month 2014 we made an elegant Mixed Mushroom Soup with Crispy Bacon. By combining several types of mushrooms, this soup takes on a really deep, earthy flavor, making this soup perfect for your upcoming holiday dinners. If you choose to serve this soup as a first course along with a Prime Rib or Roast Pork dinner, this recipe will serve about 8 - 10 smaller portions.
If you prefer a smoother texture, you do have the option of pureeing the soup just before adding the sour cream and bacon garnish, but we really enjoyed the little bits of different mushrooms in the soup.
When buying mushrooms for this soup check your local market for a "gourmet blend" of assorted mushrooms, which are sometimes available at a great bargain price. Any type of mushrooms can be used, but adding at least a small portion of oyster mushrooms really has a big impact on the flavor of this soup. They are delicious! Enjoy!!
1/4 cup Salted Butter
1/2 cup Minced White Onion
1-1/2 tsp Minced Garlic
12 oz Mixed Mushrooms, sliced (we used Oyster, Shiitake and Portobello)
2 TB Flour
2-1/2 cups Chicken Stock
2/3 cup Milk
Salt and Pepper, to taste
2/3 cup Half and Half
6 slices Bacon, cooked and crumbled
Melt the butter in a large pan and saute the onion, garlic, and mushrooms until they are soft and beginning to brown. Sprinkle the flour onto the vegetables and stir to combine. Slowly pour the stock into the pan while stirring, followed by the milk, again stirring well to combine. Bring the mixture just to a boil, reduce heat to medium-low and simmer for 15 - 20 minutes.
Add salt and pepper to taste, then add the half and half. Ladle the soup into bowls, top with a dollop of sour cream and a few crumbles of bacon and serve immediately. Serve 4 to 6.