Creamy Mushroom And Bacon Soup

Tasty and simple. it makes a really elegant course.

In a large saucepan or dutch oven pan , cook the bacon over medium heat until crispy.

Remove the bacon with a slotted spoon and set aside.

Add the diced shallots to the bacon grease and cook for about 3 minutes , until tender.

Add the mushrooms , rosemary and garlic to the pan.

Cook for about 5 minutes , until the mushrooms are tender and golden.

Return the cooked bacon to the pan.

Sprinkle the flour over the mushrooms and bacon and stir to coat.

Cook for about 1 minute , stirring constantly.

Pour the chicken broth into the pan.

If desired , add a splash of marsala wine.

Stir to combine.

Bring the mixture to a simmer , stirring frequently.

It should begin to thicken as it simmers.

Simmer for a few minutes , then reduce heat and add the half and half.

Remove about a cup of the soup with a bunch of the mushrooms when cool enough to safely handle , blend the cup of soup until smooth.

Return the blended mixture to the pan with the rest of the soup.

Or just use a stick ble.

bacon, shallots, button mushrooms, garlic, fresh rosemary leaves, flour, chicken broth, marsala wine, half-and-half, salt, pepper