1266. CREAM OF MUSHROOM with BACON SOUP

serves 4-6


1 lb. brown or white beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine

Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.


courtesy of: Golden Gourmet Mushrooms, San Marcos, California