Wednesday, October 28, 2009

Country Bacon Soup

4 Tbl Butter
3 Tbl flour
2 ½ c. Milk (I use unsweetened Almond milk)
1 tsp thyme
Salt and pepper
1 4-oz can mushrooms , with juice, run through a blender or food processor

In large soup pot, melt butter. Add the flour and stir. Add the milk and stir until smooth. Add thyme, salt and pepper, stirring until thickened. Add mushrooms. (if you prefer, use a can of store bought Cream of Mushroom Soup, but it definitely won’t be as tasty)

1 sweet onion, chopped
5 strips bacon, fried, drained and crumbled, (I also add several thin, 2-inch round slices of Canadian Bacon, cut up, probably about 7 slices, which is half the package)
1 can Vegetarian Vegetable soup with alphabet noodles, undiluted
1 can Bean with Bacon soup, undiluted
1 15- oz can corn
½ cup milk (If using canned mushroom soup, add 1 ½ c milk)
¾ cup water
2 medium potatoes, cooked, peleed and diced (or use frozen hash browns instead)
Salt and pepper to taste

Add above ingredients to pot, stir, add more water to thin as desired. Cook over medium heat, stirring frequently until heated through.

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