I’ve always enjoyed cooking and recently created this satisfying soup. In addition to bacon, you can also garnish it with chopped green onion tops or shredded Swiss cheese. TOBY MERCER INMAN, SOUTH CAROLINA 10 1 1 3 1 1 1-1/4 3 1/2 1/2 3
bacon strips, diced pound sliced fresh mushrooms medium onion, chopped garlic cloves, minced quart heavy whipping cream can (14-1/2 ounces) chicken broth cups shredded Swiss cheese tablespoons cornstarch teaspoon salt teaspoon pepper tablespoons cold water
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts). 1 cup equals 592 calories, 56 g fat (33 g saturated fat), 193 mg cholesterol, 649 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein. NUTRITION FACTS :
creamy crab bisque I’ve enjoyed cooking and baking ever since my 4-H days in rural Iowa. The seasonings in this bisque nicely bring out the delicate flavor of crab. KATHY WALKER FORT COLLINS, COLORADO 1/2 2 1/4 1/4 2-1/2 2
cup chopped celery tablespoons chopped onion cup butter cup all-purpose flour cups milk beef bouillon cubes