Creamy Spinach, Bacon & Mushroom Soup
A little smoky bacon, a lot of earthy mushrooms and a silky spinach broth give this old family-style soup some grown-up dinner-party energy. The lemony garlic and balsamic finish keep every rich spoonful from feeling too heavy.
Ingredients
Method
- Cook bacon in a Dutch oven until crisp. Transfer it to a plate, leaving one tablespoon of drippings in the pot. Add Ellbee's Bacon Organic Olive Oil, mushrooms and onion, then cook until the mushrooms are deeply browned.
- Stir in Ellbee's Lemon Zest Gourmet Garlic and flour. Cook for one minute, then gradually whisk in the broth. Simmer until lightly thickened, about 10 minutes.
- Lower the heat and stir in half-and-half, spinach, Ellbee's Champagne Balsamic Vinegar and Parmesan. Cook just until the spinach wilts, then return the bacon to the pot and season to taste.
Notes
Time: 40 min
Kitchen tip: Serve with a thick slice of toasted sourdough to catch the last bit of creamy broth.
