Cream Of Bacon Soup Recipes

CREAM OF BACON SOUP

Steps:

• In a small bowl, whisk together the milk and flour until the ingredients are thoroughly mixed and there are no flour lumps. Set aside.
• In a small saucepan, cook the bacon pieces over medium heat stirring occasionally, so they don't burn. Cook for 7 to 10 minutes until bacon reaches the desired consistency. Remove the bacon pieces from the pan and place on a paper towel. Drain the grease from the pan.
• Add the broth, garlic powder, onion powder and paprika to saucepan. Bring the broth to a low simmer, then pour in the milk mixture. Continue to stir until the mixture begins to thicken, about 5 to 10 minutes, then add the bacon pieces back in. Stir to combine.
• Use immediately, or stove in the refrigerator for up to 3 days for use in casseroles or any dish that needs condensed cream of bacon soup.

CREAMY BACON MUSHROOM SOUP

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.

CREAM OF BACON SOUP

Steps:

• In a large skillet over low heat, melt 1 tablespoon of the butter and olive oil together. Saute the onion and celery, stirring occasionally, until translucent and tender, without browning. Add the garlic during the last 2 minutes of cooking and cook until fragrant. Remove from heat, cover and reserve.
• Cook the chopped bacon in the soup pot over medium heat until browned and crispy. Drain on paper towels and reserve.
• Pour out the bacon grease, reserving 2 tablespoons. Clean the pot, add the reserved bacon grease and the remaining 2 tablespoons butter. Melt over medium heat and sprinkle with 1/3 cup flour. Whisk until blended to make a roux.
• Slowly add the warmed chicken stock, milk, half and half, salt and white pepper, whisking constantly until mixture is smooth and creamy.
• Add the reserved onion-celery-garlic mixture and the drained, cooked bacon (reserving 2 tablespoons for garnish).
• Cook for 5 more minutes to blend flavors, stirring constantly.
• Serve garnished with shredded cheddar cheese and chopped green onions or parsley.