Well as promised, we are posting the recipes from the birthday cook-off… starting with our Triple Mushroom Soup.
If you are a fan of mushrooms… and of bacon then this is most definitely the soup for you! The smoky bacon flavor really compliments the taste of the different mushrooms. Since the soup is predominantly broth based you don’t have the cream overpowering the taste of everything else. This is a recipe I know we’ll be keeping close at hand.
Enjoy!
Triple Mushroom Soup
Ingredients
- 8 strips bacon, diced into 1/2 inch pieces;
- 1 large onion, finely chopped;
- 1 teaspoon dried sage leaves, crushed in the palm of your hand;
- 1 pound cremini mushrooms, sliced;
- 1 pound shiitake mushrooms, stems removed, caps sliced;
- 1 once dried porcini mushrooms;
- 1/4 cup soy sauce;
- 3 cups chicken broth;
- 1 cup heavy cream;
- 1/2 cup snipped fresh chives for garnishing.
Instructions
- Sauté the bacon in a large skillet over medium heat until crisp and remove it from the pan to drain;
- Add the onion and sage to the pan and sauté until the onion is softened. Add the cremini and shiitake mushrooms and toss until the mixture is combined;
- Transfer the contents of the skillet to the insert of a 5 to 7 quart slow cooker. Add the porcini mushrooms, soy sauce, broth and bacon;
- Cover and cook on high for 3 hours or on low for 5 to 6 hours. At the end of the cooking time, add the cream and stir to combine;
- Serve the soup garnished with the chives and enjoy!
TGIAC Notes
- We had trouble finding the specific mushrooms listed in the recipe. So we substituted the mushrooms for fresh Cremini, Portobello
and Oyster mushrooms. Also we had difficulty finding the dried sage leaves so we just used ground sage. - This recipe is from Best Slow Cooker Cookbook Ever
First things first, we sautéed the bacon….mmmmm bacon. Once crispy, remove and set aside. Mmmmm bacon!
Next we take the chopped onions and throw them into the bacon grease and season with sage…mmmmm bacon!
Once onions are translucent & softened, add all your mushrooms to the pan.
Once it looks pretty, transfer it to a slow cooker. Mmmm smells like bacon!
Add the bacon you set aside to the slow cooker and then pour in the chicken broth. Mmmmm chicken broth! I mean bacon!
Cover and cook on high for 3 hours. Once the aroma of bacon is unbearable, pour in the heavy cream and stir until well blended.
Serve and garnish with chives. Enjoy!
* I apologize for Pedro’s continuous mention of bacon…he’s obsessed! I’m trying to get him help! -John
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!