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Author Notes: I like the dusky flavor of sage with the earthy flavor of mushrooms. The bacon adds an additional dimension, and some texture. And really, what isn't better with a little bacon?? If you prefer a smoother soup, add all mushrooms in step 3 and puree. —themodernapron
Serves 6 - 8
- 1 pound mushrooms, cleaned and sliced
- 2 slices thick cut bacon, cut in 1/2" dice
- 2 tablespoons chopped fresh sage
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 2 cans 2% evaporated milk (12 oz cans)
- 1/2 cup heavy cream
- Salt & pepper
- In a large saucepan over medium heat, saute bacon until crisp. Remove with a slotted spoon and set aside, reserving drippings in pan.
- Over medium heat, saute mushrooms in bacon drippings until soft, and all liquid has evaporated. Add chopped sage for the last minute of cooking time. Remove with a slotted spoon and set aside.
- In the same saucepan, over medium heat, melt butter. Add flour to pan and whisk to form a roux. Continue whisking for 1-2 minutes. Add chicken broth and cook, stirring occasionally, until thick. Add 2 cans of evaporated milk and half the mushrooms and cook until thickened slightly, about 10 minutes. Season with salt and pepper.
- Remove pan from heat and using an immersion blender, puree soup. Return to heat, add remaining mushrooms, and cook until thickened slightly, about 10 minutes. Add heavy cream, and correct seasoning. Serve garnished with chopped cooked bacon. Makees about 6 cups.
- This recipe was entered in the contest for Your Best Mushroom Soup
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