Recipe Description

Roasted Garlic and Portabella Mushroom Soup

Ingredients & Instructions

Ingredients:

• 3 lb. Portabella Mushrooms
• 12 oz. Bacon, diced
• 1 Onion, diced
• 1 22 oz bag Karlsburger Cream Soup Base
• 6 oz. Karlsburger Mushroom Base
• 2 oz. Karlsburger Roasted Garlic Base
• ¼ c. Thyme, fresh

Cooking Instructions:
Prepare one package of Karlsburger Cream Soup Base according to package label. Cover and let simmer lightly until ready to use. Wash and stem mushrooms. Remove gills from the underneath of the mushroom cap. Dice caps into ¾” pieces. Clean stems by cutting away the bottom ½” and all other unusable portions. Cut the stems into 3/4” cubes. In a large sauté pan, sauté bacon until half way cooked. Add onion and portabella cubes. Continue to sauté until bacon is slightly crisp. Strain excess grease from this mixture and discard. Mix the bacon/onion/portabella mixture into the prepared Karlsburger Cream Soup Base Add Karlsburger Mushroom Base fresh thyme and Karlsburger Roasted Garlic Base Lightly simmer soup for 15 minutes. Garnish with fried wonton strips or thinly sliced French fried onion straws.