Creamy Mushroom Bacon Soup with Pear & Mixed Greens Salad

[Sincerely-Food-Chef]

Ingredients

• 8 slices bacon
• 24 fl oz chicken or vegetable broth
• 2 cloves garlic
• 4 fl oz heavy whipping cream
• 2 pears
• 1 (5 oz) pkg spring mix (mixed greens)
• 1 lb white mushrooms
• 1 medium yellow onion
• black pepper
• butter, unsalted
• cornstarch
• extra virgin olive oil
• salt
• thyme, dried

Instructions

1. Wash and slice the mushrooms.
   • 1 lb white mushrooms
2. Peel and small dice the onion. Peel and mince the garlic.
   • 1 medium yellow onion
   • 2 cloves garlic
3. Melt butter in a medium saucepan over medium heat. Add the mushrooms, onion, and garlic. Season with thyme, salt, and pepper. Cook, stirring occasionally, until tender, 5-6 minutes.
   • 2 tbsp butter, unsalted
   • ½ tsp thyme
   • 1 tsp salt
   • 1 tsp black pepper
4. Heat a skillet over medium heat.
5. Chop the bacon into smaller pieces. Add to the skillet and cook until crispy, 3-4 minutes.
   • 8 slices bacon
6. Sprinkle cornstarch over the mushrooms and stir to coat.
   • 2 tbsp cornstarch
7. Pour in the broth and cream. Stir well and bring the soup to a simmer. Cook until thickened, 1-2 minutes.
   • 24 fl oz (3 cups) chicken or vegetable broth
   • 4 fl oz (½ cup) heavy cream
8. Wash and dry the greens.
   • 1 (5 oz) pkg spring mix (mixed greens)
9. Wash, core, and thinly slice the pears.
   • 2 pears
10. Purée the soup with an immersion (hand) blender or regular blender if desired. Otherwise, leave as is.
11. Arrange a bed of greens on a plate, top with pear slices, and drizzle with olive oil. Pour soup into a bowl and sprinkle with bacon. Enjoy!
    • 4 tbsp extra virgin olive oil