Let me state the obvious… it’s cold. I mean cold. The high for today is 29°, and it currently “feels like” 16°. This is North Carolina for Pete’s sake! I ain’t use to this!
Given the current trend in temperature, what better to make than soup? I usually make this soup about once a year, usually during the winter. The recipe is easy, and the taste is delicious and hearty, yet light. As he slurped his bowl clean last night, T said, “I think this is definitely going on my favourite’s list.” I whole-heartedly concur.
–1.5-2 cups smoked bacon, roughly chopped (I recommend Hormel Black Label)
-1 red onion, chopped
– 2-3 cups mushrooms, roughly chopped (Cremini or Portabella)
-2.5 cups low sodium beef broth (I prefer Swanson’s)
-2 tablespoons Italian Seasoning, or fresh chopped herbs (Basil, Marjoram, Rosemary, Thyme, Sage)
-salt and pepper to taste
–tea ball for dried spices (optional)
Place bacon in a large saucepan and cook slowly until all the fat is rendered. Add onion and cook until softened. Add mushrooms and cover pan. Sweat mushrooms until they are completely softened and have released their liquid. Add stock, herbs, and salt and pepper. Cover and simmer for 10-12 minutes. Serve with a dollop of sour cream.
I mean seriously, how much easier can you get?!
- I’ve found that 2 tablespoons of dried herbs floating around in the broth gives the soup an unpleasant texture. To remedy this, I use a teaball! The soup is infused with the herb flavour (just like when you make tea), but without the actual herbs floating around in the broth (and getting stuck in your teeth.) I added about a 1/8 -1/4 additional herbs directly to the broth just for kicks. If you’re using fresh herbs, just add them directly to the soup.
- The sour cream is a must. It ads this deliciously unexpected tanginess and creaminess to the flavour. If you’re worried about calories (why bother really, did you see all the bacon fat?), buy reduced fat sourcream.
Recipe Source: Adapted from The Cook’s Encyclopedia of Soup (c) 2001