• Ingredients

  • 4 cups heavy white cream
  • 4 cups organic chicken broth
  • 1 cup shredded Parmesan cheese
  • 6 cups sliced mushrooms
  • 1 cup chopped, cooked bacon
  • 1 Tbsp dried parsley
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp thyme
  • ½ cup chopped red bell pepper
  • 1 bunch green onions, chopped (about 1 cup)
  • 2 Tbsp butter
  • 4 cloves garlic
Behold, for it is creamy soup. With cheese. And bacon. And mushrooms. And did I mention bacon? And cheese? And mushrooms? A preview of what’s to come to your kitchen; for it is glorious and splendiferous. And it contains bacon. And cheese. And mushrooms. Please feast your eyes on these all-natural ingredients and enjoy.


1. Heat skillet with butter until bubbly. Add garlic to pan and cook until fragrant, about a minute. Remove from heat.

2. Add all ingredients to a 6-quart crock pot. Cook for 4=6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Original Recipe Source: yourlighterside.com