Recipe of Any-night-of-the-week Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon
Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Make Super Quick Homemade Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon is 4 serves. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon using 15 ingredients and 9 steps. Here is how you cook it.
Yummy combination 💡 Easily put together. The elbow #pasta makes it quite filling. 😋
Ingredients and spices that need to be Make ready to make Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon:
- Mushroom Soup
- 1 Knorr Cream of Mushroom Soup packet 68g /2.4 oz
- 1 small or half white onion, chopped (optional)
- 2 garlic cloves, chopped (optional)
- Elbow pasta
- 1.5 L water
- Dash Salt
- Cooking oil for sauté
- Dipping Bread
- Anchor butter
- Sourdough Loaf Bread (bakery-bought)
- Mixed herbs
- Garnish
- strips Bacon
- 1-2 Eggs
Instructions to make Cream of Mushroom Macaroni Soup with Herbed Dipping Bread and Bacon
- First sauté the onions and garlic and set aside. Drain oil. (Optional)
- In a pot, boil 100g of elbow pasta in 500ml water. Add dash of salt.
- When it’s doubled its size (it will triple its size in the end), mix in the sautéed onions and garlic.
- Add 750 ml water and mix the cream of mushroom soup packet. Mix well, ensure the lumps get dissolved. Drop in a couple of eggs (in shell). Bring to a light boil, covered.
- When the soup is thickening and you can still see lumps, add 250-500ml more of water. Stir gently and bring to a simmer.
- Check for lumps, turn off heat and set aside the pot, covered. The elbow pasta will triple it’s size after you finish the other prep.If soup gets too thick when it’s plating time, just add a little bit of water and stir gently.
- Dipping Bread:
Slice a portion of the sourdough loaf, lengthwise. Make thick (somewhat) sticks, don’t cut off the outer- that’s delicious!
Top with butter and sprinkle mixed herbs on it then place it the oven toaster until lightly browned. Turn it so you brown the other side too.
Set aside. - Garnish:
Cook the bacon strips until crunchy. Set aside.
Fish out the eggs, cool in water then peel off shells. Cut in half, lengthwise and set aside. - Plating:
Serve the creamy mushroom pasta soup in a bowl and submerge half an egg, flat part facing up. Then balance the dipping bread stick and bacon on the side of the bowl.
Enjoy!
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