Cream of Mushroom Bacon Soup


Cream of Mushroom Bacon Soup

Course: Soups
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  • 1/3 cup butter
  • 1/2 pound mushrooms finely chopped
  • 3/4 cup flour
  • 1 can beef or chicken stock 14.5-ounce
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tablespoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Lemon juice
  • 1/2 cup bacon bits Chopped parsley


  • Melt butter in a skillet; add mushrooms. Cook until brown. In a large pot, combine mushrooms, flour, stock and water. Stir over medium heat until flour is dissolved. Add milk, sour cream, salt, Worcestershire and lemon juice; stir to mix well. Cook over medium low about 30 minutes. Serve hot topped with bacon bits and parsley
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