Charlene's Recipe

Hearty Mushroom soup

Category: soup

1/2 cup chopped onion
3 strips of bacon, diced
1 lb mushrooms, thinly sliced
1/3 cup all purpose flour
1 large can (16 oz) chicken broth (5 3/4 cups)
1 cup water
1 small packet of low sodium chicken bouillon granules
1 1/4 lb all purpose potatoes, peeled and cubed
2 Tbsp dry sherry
1/2 cup heavy cream
1 Tbsp chopped fresh parsley

Cook onion and bacon in a dutch oven over medium heat until onion is golden, 2-3 minutes. Add mushrooms; cook until liquid evaporates about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Gently reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.