Description
This rich and creamy soup is loaded with crispy bacon, savory mushrooms, and melted Swiss cheese. Perfect for chilly evenings, it’s a comforting bowl of goodness that will warm you from the inside out.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.
- Add the chopped onion and sliced mushrooms to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes.
- Stir in the flour and cook for 1 minute to make a roux.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the heavy cream and shredded Swiss cheese until the cheese is fully melted and the soup is smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and chopped parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- If you prefer a thicker soup, you can add a bit more flour or reduce the chicken broth slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes