CREAM OF MUSHROOM SOUP RECIPE - (4/5)

Cream of Mushroom Soup Recipe - (4/5) image

Provided by PineyCook

Number Of Ingredients 10

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6 slices thick cut bacon, diced
3 leeks, light green and white part, finely diced
8 ounces white button mushrooms, sliced
20 ounces baby Bella mushrooms, sliced
2 Tbsp. Butter
1/2 cup Marsala
1 tsp. Thyme, minced
4 cups chicken stock
1 cup heavy cream
Salt and pepper

Steps:

1. In heavy bottomed pot, sauté the bacon over medium heat until crisp and all fat has been rendered. Remove with slotted spoon and reserve for another use (or munch while you make the soup). Reserve the fat in the pot. 2. In the reserved bacon fat, add the diced leeks, and sauté until softened and beginning to lightly brown, about 4-5 minutes. 3. Add the mushrooms and butter and sauté until the mushrooms give up their liquid and then become soft and browned, ~10 minutes. 4. Raise heat to high and add Marsala. Stir, scaling up the browned bits. Boil slowly until reduced by half. 5. Add thyme and stock, bring to a simmer, and cook for 20 minutes. 6. Add cream, bring to a boil, then simmer for 5 minutes. Add salt and pepper to taste. 7. Using an immersion blender, blend soup to desired smoothness. Taste, and adjust seasoning.