Description Edit

From Menu and Recipes Week 12/2/07

Ingredients Edit

Directions Edit

  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.
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