Ingredients:1 Tbsp. Tuscan Herb or Mushroom & Sage 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)
2 tsp. Prairie Oils Spiced Parmesan Spice Blend
4 c. chicken broth
3 c. cream or milk or part cream part milk
1/4 c. parmesan cheese
breadsticks for serving - try our Grissini Breadsticks!
Saute bacon, onions, garlic in Mushroom & Sage 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: For thicker soup, add 1 large peeled and chopped potato and cook with the celery. You may need to add a bit of salt.
Submitted by Brenda Reimer, Kleefeld, MB
