Best Fox Valleys Spinach Bacon Mushroom Soup Recipes

SPINACH AND BACON SOUP

Steps:

• Cut bacon into small pieces with kitchen shears. Place into saucepan with onions, and cook,stirring constantly, until bacon is very crispy.
• Drain most of fat from pan.
• Add spinach and stir-fry for about 30 seconds.
• Add broth and bring to a boil. Reduce heat and simmer to blend flavors for about 4 minutes.
• Ladle into bowls, sprinkle with Parmesan cheese and serve.

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

CREAM OF MUSHROOM SOUP W/SPINACH & BACON CRUMBLES

Steps:

• Prepare your stuff: Slice small potatoes into bite size pieces. Cut stems off of spinach and Italian parsley. Slice small onion into 1" slices. Dice one package of sliced mushrooms leaving three sliced.
• In a Med/Large pot bring 1/2 stick of butter and 2 cartons (64oz) of chicken broth or stock to a boil. Add bite size potatoes. Boil for about 12 minutes.
• Meanwhile, in a large saucepan add half a stick of butter, garlic and onion. Cook until onion is soft. Salt and pepper to taste adding diced mushrooms and one packet of mushrooms. Add olive oil and handful of parsley over mushrooms and once shrunken add the other two packages of mushrooms.
• Cook mushrooms for about ten minutes until reduced and water is almost evaporated. Add red and white wine vinegar. Reduce boiling potatoes to low heat and add bullion. Add spinach to pot when stock isn't boiling.
• Add 1/2 stick of butter and spread flour over mushrooms and stir. Once you have a roux transfer mushroom roux to pot. Continue cooking on low heat. Add one package of bacon bits and another handful of parsley. Be sure to keep some bacon bits and parsley for presentation.
• Once ingredients are all combined add 64oz of heavy cream and let simmer on low heat until thoroughly heated. Add corn starch stirring making sure no clumps are left.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

SPINACH SALAD WITH BACON AND MUSHROOMS

Steps:

• Stem the spinach and place in a large bowl.
• Cover with a paper towel and refrigerate while preparing the rest of the salad.
• In a 9-inch skillet, cook the bacon until crisp.
• Transfer to a paper towel-lined plate.
• Pour off the fat.
• Put the skillet back over medium-high heat and add a tablespoon olive oil.
• Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
• Remove with a slotted spoon to a plate.
• Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
• Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
• Pour over the spinach, season with pepper and add the Parmesan.
• Toss and serve.

FOX VALLEY'S SPINACH, BACON & MUSHROOM SOUP

Steps:

• 1. Cook bacon until crisp, remove, add butter. Sauté onion, add mushrooms then slowly blend in flour. Whip flour (no lumps) gradually add chicken broth, then 1/2 & 1/2, heavy cream, spinach, bacon(minced), spices. Do not boil. Let simmer for about 15 minutes
• 2. Let simmer for about 15 minutes
• 3. 264 cal 24g fat 8g carbs