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