Creamy Mushroom Soup ~ with a “Kick”
Creamy Mushroom Soup ~ with a “Kick” takes about 45 minutes from beginning to end. For $1.58 per serving, you get a main course that serves 8. One portion of this dish contains around 16g of protein, 33g of fat, and a total of 414 calories. It can be enjoyed any time, but it is especially good for Autumn. 2 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up onion, button mushrooms, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. If you like this recipe, take a look at these similar recipes: Creamy Mushroom Soup, Creamy Mushroom Soup, and Creamy Mushroom Soup.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 pound bacon – cut into pieces
1 quart of button mushrooms – sliced
Cilantro – chopped- for garnish
1 large clove of garlic, minced
1/2 Juice of lime
1 long hot pepper – chopped with seeds
3 cups of milk
Olive oil for drizzling
1 cup of potato buds
Shredded cheddar cheese – for garnish
1/2 sweet onion – chopped
1 cup tablespoon of Vegeta bouillon – (or your favorite bouillon) plus 6 of water
Equipment:
pot
frying pan
Cooking instruction summary:
- Heat a large saucepot with a drizzle of olive oil. Place the garlic, long hot pepper, onion and mushrooms in the pot to saut until the onion is clear.
- Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.
- Add the tablespoon of bouillon and the cups of water to the pot and simmer. Add the cup of potato buds, stir and continue to simmer on low. Add the cups of milk and simmer on low for a few more minutes.
- When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.
Step by step:
1. Heat a large saucepot with a drizzle of olive oil.
2. Place the garlic, long hot pepper, onion and mushrooms in the pot to saut until the onion is clear.Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.
3. Add the tablespoon of bouillon and the cups of water to the pot and simmer.
4. Add the cup of potato buds, stir and continue to simmer on low.
5. Add the cups of milk and simmer on low for a few more minutes.When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.
Nutrition Information:
covered percent of daily need
