1 Tbsp. Tuscan Olive Oil
6 slices bacon cut into small pieces and trimmed of most fat
1 lg. onion chopped
1 clove garlic
4 c. water
2 stalks celery
1 lb. (approx) mushrooms chopped (slice a few to add later if you like the texture of cooked mushrooms)
1 Tbsp. VE Sun-Dried tomato dip mix or Tomato Parmesan Cheese Ball mix
4 c. chicken broth
3 c. cream or milk or part cream part milk
1/4 c. Parmesan cheese
Saute bacon, onions, garlic in Tuscan Herb Olive Oil until onion is cooked. Add water, celery, chopped mushrooms, seasoning. Bring to boil and simmer until celery is soft. Using hand blender or food processor, blend until creamy. Add chicken broth and sliced mushrooms. Bring to boil then lower heat and cook until mushrooms are cooked. Add milk/cream and cheese. Heat through.
Tip: If you like a thicker cream soup add a potato or 2 to cook with the celery. You may need to add a bit of salt.
Submitted by Brenda Reimer, Kleefeld, MB