CREAM OF MUSHROOM SOUP W/SPINACH & BACON CRUMBLES

Cream of mushroom soup w/spinach & bacon crumbles image

Provided by William Dehn @Wfdehn

Number Of Ingredients 17

64 ounce(s) chicken stock, or broth
64 ounce(s) heavy cream
4 package(s) baby bella mushrooms (sliced)
1 bag(s) baby spinach
1 bag(s) round yukon golden potatoes (small)
1 small red onion
1 stalk(s) italian parsley
2 bag(s) bacon crumbles
6 tablespoon(s) flour
3 tablespoon(s) corn starch
1 1/2 stick(s) salted butter
1/4 cup(s) red wine vinegar
1/4 cup(s) white wine vinegar
1 tablespoon(s) heaping better than bullion
3 tablespoon(s) minced garlic
1/2 stalk(s) green onion
1/4 cup(s) olive oil

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.