Ingredients: |
Ingredients: 6 slices smoked bacon, cut into 1/2" width strips or chopped into small (bite-size) pieces
2 T. butter
3/4 c. chopped onion
1/2 c. chopped red or green bell pepper
1/2 c. chopped celery
1 large shredded carrot
3/4 c. sliced fresh button mushrooms
2 garlic cloves, minced
1 qt. chicken broth (reserve 1 c.)
3 - 4 T. cornstarch
1 14.5-oz. can peeled and diced tomatoes
4-6 oz. Romaine, chopped or shredded
1/2 c. cream or half and half
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 - 1/2 tsp. hot pepper sauce
1 T. sugar
1/2 tsp. dried basil
Optional toppings: Seasoned croutons, sour cream, and chopped green chives
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Directions: |
Directions:In a skillet, fry the bacon until it's crisp; when cooked, remove the bacon pieces from the skillet with a slotted spoon, leaving only the grease and place the bacon on paper towels to drain.
Add the butter to the hot bacon drippings remaining in the skillet, and when the butter has melted, add the onions, green peppers, celery, carrot, mushrooms, and garlic to the hot fat and saute over medium heat just until the vegetables are tender but NOT browned.
Into a large soup pot, put the cooked vegetables and the chicken broth, stir a couple of times, cover the pot and bring to a boil.
Combine the reserved chicken broth with the cornstarch, stirring until completely mixed together. When the vegetables and broth have come to a rapid boil, stir the cornstarch mixture into the boiling soup mixture, stirring constantly until thickened. Lower the heat and simmer for approximately 10 minutes more.
Just before serving, add the tomatoes, lettuce, bacon pieces, and cream. Mix well and add seasonings. Serve with optional toppings. |
Personal
Notes: |
Personal
Notes: Lee prefers a much spicier version of this soup, so he always has a bottle of Tabasco at hand.
I got this recipe online from Deer Meadow Vineyards in Virginia, and I've adapted it to suit our tastes. Good served with crusty bread slices and butter and a crisp garden salad.
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