Creamy Mushroom Soup ~ with a “Kick”

Creamy Mushroom Soup ~ with a “Kick”

Creamy Mushroom Soup ~ with a “Kick”

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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