Mushroom Soup I

Description
From Menu and Recipes Week 12/2/07
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 onion chopped
 * 4 strips bacon diced
 * 4 (4 oz) cans mushrooms drained
 * ⅓ cup flour
 * 3 cans chicken broth
 * 1 chicken boullion cube
 * 6 potatoes peeled and cubed
 * ½ cup heavy cream
 * ½ tbsp parsley

Directions

 * 1) Sauté onion and bacon in 6 qt. Dutch oven until golden, about 2 – 3 minutes.
 * 2) Add mushrooms; cook until liquid evaporates, approximately 8 minutes.
 * 3) Add flour; stirring about 1 minute.
 * 4) Stir in chicken broth and bouillon cube.
 * 5) Add potatoes.
 * 6) Cook approximately 20 – 25 minutes or until potatoes are tender, stirring occasionally.
 * 7) Transfer 2 cups of the soup mixture to a blender.
 * 8) Blend until pureed.
 * 9) Return to dutch oven.
 * 10) Stir in the heavy cream and parsley.
 * 11) Simmer an additional 5 minutes.