Cream of Portobello Mushroom w/Bacon, Green Peas & Red Onion 🤤

Cream of Portobello Mushroom w/Peas & Red Onion and a slice of our own Vegan Bread.

Serving for 2

You will need:

  • Large pan to fry bacon
  • Fork to fry bacon
  • Kitchen shears to cut bacon or knife to chop
  • Large sauce pan to cook soup in
  • Ladle to serve soup
  • 2 big bowls and spoons 😋
  • Our fresh vegan bread to serve with
  • 3 slices of thick cut bacon chopped
  • 8 oz of Portobello mushroom chopped/sliced
  • 10 oz frozen peas
  • 1/3  red onion chopped
  • 2 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium-Made With Seasoned Roasted Chicken 
  • 2 cups Heavy Whipping Cream
  • Fresh black peppercorn to taste-we used 25 grinds while cooking and a little bit when served.
  • Sea Salt to taste-we did not use any.

Directions:

  1. Cook thick cut bacon well done in frying pan.
  2. Cut or chop bacon into small pieces and set aside.
  3. Slice and/or chop Portobello mushrooms and red onion.  Set aside.
  4. Place bacon in large sauce pan. 
  5. Next red onion. 
  6. Then mushrooms. 
  7. Peas. 
  8. Heavy whipping Cream. 
  9. Better Than Bouillon. 
  10. 25 grinds of fresh cracked pepper. 
  11. Turn heat between med and medium low for 30 minutes.
  12. Check and stir ingredients.
  13. Cook for another 30 minutes between med low and low.  Stir occasionally. 
  14. Ready to serve!  Ladle your soup into big bowls and top with fresh cracked pepper.  Salt optional.
  15. Serve with a slice of our vegan bread.  We cut up are bread in the soup with our spoons!  👍🏻
  16. Enjoy!  Perfect for the cold weather coming up! 🤗

Note:  Fast and easy to make!

Fact:  Mushrooms are high in vitamin D! 🍄

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