There is nothing better than a hearty soup when the weather turns chilly. This soup will definitely warm your tummy.<\/p>\n\n\n\n\n\n\n\n
Ingredients <\/strong> Directions<\/strong> There is nothing better than a hearty soup when the weather turns chilly. This soup will definitely warm your tummy.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-1025","post","type-post","status-publish","format-standard","hentry","category-jackies-recipes"],"yoast_head":"\n
5 pieces black pepper crusted bacon
2 tbs. butter
1 large shallot cut into 1\/4 dice
2 cloves garlic diced
Kosher salt and white pepper to taste
1 1\/2 lbs. cremini, oyster, baby bella, and portabello mushrooms stems removed and diced
2 medium Yukon gold potatoes diced
2 tbs. all – purpose flour
1\/2 cup cooking sherry
4 cups chicken stock
1\/2 cup 1\/2 and 1\/2 and 2 tbs cornstarch to make a slurry
2 tbs. Italian parsley finely chopped<\/p>\n\n\n\n
Add bacon and butter to a wide large pot and bring to medium heat. Cook the bacon until crispy, remove the bacon but reserve the fat. Add the shallot and garlic, season with salt and white pepper. Saute until translucent. Add the mushrooms to the pan cook until soft and juicy. Take 1\/3 of the mushrooms from the pan, set aside.
Add to the pot the potatoes, and add the flour. Add the sherry, and cook until reduced by half. Add the chicken stock, bring to a boil then reduce heat for the mixture to simmer for 30 – 40 minutes. Add the slurry and simmer until desired consistency.
Using an immersion blender or blender,puree until soup is creamy. If using a blender, make sure to do small batches at a time. Return the bacon and reserved mushrooms to the pot. Simmer for am additional 10 minutes. Taste and season as necessary. Garnish the soup with Italian parsley and serve. Enjoy!
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