Jalapeño and Bacon Cream of Mushroom Soup
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Serves: 4
 
Ingredients
  • 1½ lb mushrooms (whatever types available to you), sliced
  • 1 Tbs butter or ghee
  • 1 onion, chopped
  • 1 tsp sea salt
  • 1 tsp thyme
  • ½ tsp fresh cracked pepper
  • 3 C water
  • 1½ C heavy cream or 1½ C coconut cream
  • 3 cloves garlic, sliced
  • 6 slices bacon, chopped
  • 1 jalapeño, finely chopped
Instructions
  1. In a large pot melt the butter and add chopped onion, when onion is translucent, add mushrooms (save a handful), thyme, salt and pepper and allow this to cook down for a few minutes.
  2. In a skillet or frying pan, add the chopped bacon and let it release some fat before adding garlic, jalapeño and a handful of sliced mushrooms. Let the bacon get nice and crispy and the mushrooms golden brown.
  3. When the mushrooms and onions have cooked down, add water and cream and simmer for a few minutes. Using a hand mixer or transferring to a blender until smooth and creamy.
  4. Serve the soup with a generous helping of crispy bacon, garlic and jalapeño and enjoy.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/jalapeno-bacon-cream-mushroom-soup/