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CHINN'S BACON AND MUSHROOM SOUP




Source of Recipe


1860's Hard Shell Cafe


List of Ingredients




1/2 pound diced smoked bacon

1/4 cup ( 1/2 stick) butter

1 pound mushrooms, coarsely chopped

1 medium yellow onion, diced

1 tablespoon chopped fresh garlic

1 cup white wine

4 cups milk

4 cups heavy (40 percent) cream

4 cups chicken stock

1 1/2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

3 tablespoons cornstarch

6 tablespoons water

Chopped fresh parsley, for optional garnish

Recipe



In a large pot, saute bacon until crisp. Remove and discard some of the bacon fat, if desired. Add butter, then mushrooms and onion. Cook about 5 minutes or until tender. Add garlic; cook 2 to 3 minutes.

Add wine, bring to a boil and cook for 3 minutes. Reduce heat to a simmer; add milk, cream, stock, salt, pepper, Worcestershire and lemon juice. Simmer 15 minutes. If desired, puree with an immersion blender, or let soup cool, then puree in batches in a blender or food processor.

Return soup to a simmer, then remove from heat. Mix cornstarch with water; slowly whisk into soup. Return to heat and bring to a low boil; cook until thickened. Taste and correct seasoning. Garnish with parsley.

Serves 10.