3415. MUSHROOM SOUP with BACON

yields 6 to 8 servings


5 slices bacon, cut crosswise into 1/2-inch lengths

2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.

To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.

 

Garnish the soup with the chopped fresh parsley

 

bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network

1478. MOREL MUSHROOM SOUP with SMOKED BACON and SOUR CREAM

serves four


1 lb. morel mushrooms, rinsed clean
8 cups chicken or vegetable stock
1 cup sherry
½ sour cream
1 cup heavy cream (optional)
1 yellow onion, chopped
1 celery bunch, chopped
6 oz. smoked bacon, cut into strips
2 cloves garlic
2 carrots, chopped
2 bay leaves
2 sprigs fresh thyme
1 tablespoon parsley, finely chopped
salt and pepper

In a soup pot, cook strips of bacon over medium. Once bacon is crisp, remove half the bacon and set aside. Add onions, garlic, celery and carrots to bacon fat, sauté until vegetables start to brown. Add mushrooms and cook until soft.

Add sherry, chicken or vegetable stock, bay leaves, thyme and heavy cream if desired. Simmer over medium-high heat until vegetables are cooked, about 25 minutes. Remove from heat and purée until smooth. Pass liquid through a fine screen strainer and place back into soup pot. Season with salt and pepper to taste, simmer over medium-high heat until ready to serve.

In a small bowl, whisk together sour cream, parsley and a desired flavoring such as truffle oil. Garnish soup with sour cream and bacon strips.


bacon recipe courtesy of: Rick Bakas, Back to Bakas

744. MUSHROOM and BACON MEATBALLS

500 grams mince
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 mushroom soup mix
salt, pepper
1 egg
2 tablespoon oil
30 grams butter or margarine
125 grams mushrooms
3 rashers of bacon
2 tablespoons flour
1 beef stock cube
3 tablespoons prepared mustard
2 cups water
2 tablespoons dry sherry

Combine mince, sauce, soup, salt, pepper and egg, mix well. Shape tablespoonfuls of mixture into balls, heat oil in a large frying pan, add meatballs, brown well, remove from pan. Add butter to pan. When melted add chopped bacon and sliced mushrooms, saute for 2 minutes, remove from pan. Add flour and mustard to pan, stir until smooth and well browned. Add water and crumbled stock cube, stir until sauce boils. Add extra sauce, sherry, salt, pepper and meatballs. Reduce heat, simmer covered 30-35 minutes.


courtesy of: Wickham Family recipes, New Zealand

691. QUAIL BAKE with BACON

Serves 6


12 dressed quail
12 strips bacon
1 large onion, sliced
1 can cream of mushroom soup
1/2 garlic clove, chopped
1/2 tablespoon salt
1/2 tablespoon pepper

Wrap each quail with a strip of bacon. Sear in hot, oiled skillet until bacon is done. Set aside. Combine the cream of mushroom soup, chopped garlic clove, salt and pepper. Spread the mixture in the bottom of the baking dish. Place the seared quail, breast up, in the baking dish and cover them with the sliced onion. Cover and bake at 350° until tender (about one hour). Excellent served over a bed of white or wild rice.


courtesy of: Northwest Gamebirds, 228812 E. Game Farm Road, Kennewick, Washington 99337