Description
A rich and creamy soup filled with crispy bacon, sautéed mushrooms, and melted Swiss cheese. Perfect for a comforting meal on a chilly day.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
- Add onion and mushrooms to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for another 1-2 minutes.
- Stir in flour and cook for 1 minute.
- Slowly pour in chicken broth, stirring constantly to prevent lumps.
- Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.
- Stir in heavy cream and shredded Swiss cheese, cooking until the cheese is melted and smooth.
- Season with salt and pepper to taste.
- Return the crispy bacon to the pot and stir to combine.
- Serve hot, garnished with chopped parsley.
Notes
- For a thicker soup, you can use an immersion blender to blend part of the soup or add more flour.
- You can substitute the Swiss cheese with other cheese varieties like cheddar or Gruyère for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes