 | 2 Bacon slices |
| 4 cups of chopped cremini mushrooms |
| 1/2 cups of chopped shallots |
| 3 1/2 cups cubed Yukon Gold potato |
| 1 (14 1/2 oz.) can fat free chicken broth, (divided) |
| 2 cups 1% low fat milk |
| 2 Tbs sherry |
| 1/2 Tsp salt |
| 1/4 tsp pepper |
Prepares 4 servings (1 1/2 cups each)
Note: Will be served in cup portions. Doubling the recipe should suffice.
| Cook bacon in a Dutch oven over medium heat until crisp. |
| Remove bacon from skillet, crumble and set aside. |
| Add mushrooms and shallots to bacon drippings in the pan; sauté for 5 minutes or until the mushrooms are soft. Remove from the pan; set aside. |
| Add potato and broth to the pan and bring to a boil. Cover & reduce heat, simmer for 12 minutes until potatoes are very tender. |
| Puree potatoes mixture in food processor & return to pan. |
| Add milk, sherry, mushroom mixture, salt & pepper, cook on low heat 10 minutes. |
| Ladle into cups, and top with bacon. |