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Cream of Wild Mushroom Soup with Bacon

photo by:kraft
This savory Cream of Wild Mushroom Soup takes only 40 minutes to prepare, thanks to a head start from PHILADELPHIA Savory Garlic Cooking Creme.
40 min
40 min
6 servings

What You Need

lb.  mixed fresh mushrooms (shiitake, cremini, oyster), stems removed, sliced
cup  butter, divided
cup  flour
cans  (14.5 oz. each) chicken broth
tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
tsp.  ground white pepper
Tbsp.  chopped fresh chives
slices  OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

Make It

COOK mushrooms in 1 Tbsp. butter in large skillet on medium heat 5 min. or until tender; set aside. Add remaining butter to large saucepan on medium heat. Add flour; cook and stir 8 to 10 min. or until mixture forms smooth paste.

ADD broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Stir in cooked mushrooms and cooking creme; cook 2 to 3 min. or until heated through, stirring frequently. Season with pepper.

SERVE topped with chives and bacon.

Kraft Kitchens Tips

Make Ahead
This delicious soup can be made ahead of time. Cool, then refrigerate up to 2 days. If necessary, thin soup with additional chicken broth before reheating.
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