Baconandmushroomchowder Recipes

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CREAM OF MUSHROOM CHOWDER



Cream of Mushroom Chowder image

Comfort Food! This hearty chowder has great flavor and texture. A winner even for non-mushroom lovers - they're hidden amongst all of the other delicious vegetables! My 9 year old mushroom-hater gobbled his up; asked what it was; then said, "Wow, there are mushrooms in here!?!" Psych! :)

Provided by Patti Cake

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb bacon
1 tablespoon olive oil
1 large onion, chopped
1 bunch celery heart, chopped
2 cups carrots, chopped
1 teaspoon salt
1 teaspoon pepper
2 (12 ounce) packages sliced mushrooms, chopped coarsely into 1/4 inch pieces
3 garlic cloves, minced
5 medium potatoes, cubed (optional -- I leave skin on)
1 quart chicken stock
1 teaspoon rosemary
1 teaspoon thyme
2 eggs, beaten
2 cups half-and-half
1 teaspoon nutmeg
2/3 cup parmesan cheese
1 bunch green onion, sliced for garnish

Steps:

  • Brown chopped bacon in a stock pot.
  • Chop and add onion, celery, carrots, olive oil, salt and pepper and sauté over medium heat 10 minutes until tender.
  • Chop and add mushrooms and garlic and continue cooking for 10 minutes more.
  • Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender.
  • Beat eggs and ¼ cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve.
  • Pour into soup mugs and garnish with sliced green onion.

Nutrition Facts : Calories 627, Fat 36.2, SaturatedFat 14.9, Cholesterol 140.7, Sodium 1204, Carbohydrate 53.1, Fiber 7.2, Sugar 9.5, Protein 25.4

CREAMY BACON MUSHROOM SOUP



Creamy Bacon Mushroom Soup image

I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

10 bacon strips, diced
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
1 quart heavy whipping cream
1 can (14-1/2 ounces) chicken broth
1-1/4 cups shredded Swiss cheese
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cold water

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

Nutrition Facts :

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