We started with a base mushroom soup recipe and then kind of did our own thing.  This is now one of our favorite dishes, especially in the winter.  Each time we make it it's a little different, based on what ingredients we happen to have laying around.

 

EVOO - Just a little

1/3 lb Pepper Bacon (or whatever bacon you like)

2 Medium Potatoes

1/2 Medium Red Onion

2 Cups Mushrooms (we used baby portabella and white criminibut you can use others that you may like(use more or less if you like)

1/2 Stick Butter

1/4 Cup Flour

1 Cup Whipping Cream

28 Ounces Chicken Stock

3 to 5 Beef Bouillon Cubes

1 Cup 5 Cheese (or a cheese of your choice)

 

Start with a cast iron skillet and a little EVOO. 

 

Chop and Fry......

1/3 lb chopped pepper bacon (fry with potatoes)

2 medium potatoes, chopped small (fry until close to done before moving on)

1/2 medium red onion (let fry just a minute before moving on)

Mushrooms - 2+ cups  (let the muchrooms cook down just a little, maybe 5 minutes)

 

Chop and add 1/2 stick butter 

Sprinkle 1/4 cup flour over mixture (stir a little until butter is melted and flour is mixed in)

 

Slowly Add 1 cup whipping cream and 28oz of chicken stock, stir and bring to light bubble and then pour it all into a large pot.  Don't be afraid to hold a little back or have a little extra laying around so you can add a little after it cooks for a bit.

 

Stir good and cook slowly.  Let boil for maybe 10 to 15 minutes stirring every now and then.  Add more whipping cream or chicken stock as it cooks bringing it to the desired thickness.

 

Add  3 - 5 beef bouillon cubes and let dissolve. 

 

Serve in soup bowl with 5 Cheese sprinkled over the top

 

IT IS FANTASTIC, IF I SAY SO MYSELF!

 

Note:  We had two chicken breasts we had grilled a couple days before.  We chopped them up really small and added them.  It made fora great meal.