This week’s soup comes from Chef and Sommelier Larry Canepa who is also our Wine & Spirits consultant. Click here to read Larry’s Article on Sherry Wine.

Ingredients

  • 10 Bacon Strips, diced, cooked crisp, and drained
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pound Fresh Mushrooms
  • 1 medium White Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 quart Heavy Whipping Cream
  • 1 (14-1/2 ounces) Chicken Broth
  • 5 ounces shredded Swiss Cheese
  • 3 tablespoons cornstarch
  • 3 tablespoons Cold Water
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 1/2 teaspoon Salt

 

  1. Add olive oil to stockpot. Heat over medium heat.
  2. Sauté mushrooms, chopped white onion, minced garlic until mushrooms begin to soften.
  3. Stir in heavy whipping cream and chicken broth.
  4. Stir in cheese in several batches, until melted.
  5. Add cornstarch, cold water, salt, and pepper to small bowl. Stir until smooth.
  6. Stir cornstarch mixture into soup.
  7. Bring to a gentle boil. Simmer 2 minutes until thickened.
  8. Serve in individual soup bowls. Garnish with bacon bits.