themodernapron's Notes:
Expand1 pound mushrooms, cleaned and sliced Ask a question about this ingredient
2 slices thick cut bacon, cut in 1/2" dice Ask a question about this ingredient
2 tablespoons chopped fresh sage Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
2 cans 2% evaporated milk (12 oz cans) Ask a question about this ingredient
In a large saucepan over medium heat, saute bacon until crisp. Remove with a slotted spoon and set aside, reserving drippings in pan.
Ask a question about this stepOver medium heat, saute mushrooms in bacon drippings until soft, and all liquid has evaporated. Add chopped sage for the last minute of cooking time. Remove with a slotted spoon and set aside.
Ask a question about this stepIn the same saucepan, over medium heat, melt butter. Add flour to pan and whisk to form a roux. Continue whisking for 1-2 minutes. Add chicken broth and cook, stirring occasionally, until thick. Add 2 cans of evaporated milk and half the mushrooms and cook until thickened slightly, about 10 minutes. Season with salt and pepper.
Ask a question about this stepRemove pan from heat and using an immersion blender, puree soup. Return to heat, add remaining mushrooms, and cook until thickened slightly, about 10 minutes. Add heavy cream, and correct seasoning. Serve garnished with chopped cooked bacon. Makees about 6 cups.
Ask a question about this step
This was amazing!