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Ingredients:
24 oz. tomato puree
24 oz. crushed tomato
1/2 lb. bacon
1 tsp. kosher salt
8 cloves garlic
1 medium sized yellow onion
1 stick butter
8 oz. fresh cremini mushrooms
12 leaves fresh basil
1 tsp. dried oregano
1 tbs. chicken soup base
8 oz. heavy cream
Place tomato puree and crushed tomato into a 2 quart sauce pan along with the soup base and salt. Cover and turn heat to medium flame. Chiffonade the basil and add to the soup, with the oregano. Stir, cover, and let simmer.
Place 1/2 of the butter into a saute' or frying pan and heat over low flame. Peel and mince the garlic. Peel and dice the onion. Place into the saute' pan and sweat the onion. Poor the onion/garlic mixture into the soup and stir. Cover and let simmer.
Wash the mushrooms and cut into bite-sized pieces. Fry the bacon until it just starts to brown. Remove from the pan, cut the into 1/2 inch squares, and set aside. Add the mushrooms to the pan with the bacon grease and saute' until lightly browned. Turn off the heat from the saute' pan. Fill a blender half-way full of the soup. Cover and blend until silky smooth. Pour that soup into a suitable container. Blend the rest of the soup in the same manner until it's all smooth and creamy. Return to the pot. Add the mushrooms and bacon, cover, and let simmer for ten minutes. Stir in the cream until well blended and taste the soup. Correct the seasoning (if necessary). Serve hot.
24 oz. tomato puree
24 oz. crushed tomato
1/2 lb. bacon
1 tsp. kosher salt
8 cloves garlic
1 medium sized yellow onion
1 stick butter
8 oz. fresh cremini mushrooms
12 leaves fresh basil
1 tsp. dried oregano
1 tbs. chicken soup base
8 oz. heavy cream
Place tomato puree and crushed tomato into a 2 quart sauce pan along with the soup base and salt. Cover and turn heat to medium flame. Chiffonade the basil and add to the soup, with the oregano. Stir, cover, and let simmer.
Place 1/2 of the butter into a saute' or frying pan and heat over low flame. Peel and mince the garlic. Peel and dice the onion. Place into the saute' pan and sweat the onion. Poor the onion/garlic mixture into the soup and stir. Cover and let simmer.
Wash the mushrooms and cut into bite-sized pieces. Fry the bacon until it just starts to brown. Remove from the pan, cut the into 1/2 inch squares, and set aside. Add the mushrooms to the pan with the bacon grease and saute' until lightly browned. Turn off the heat from the saute' pan. Fill a blender half-way full of the soup. Cover and blend until silky smooth. Pour that soup into a suitable container. Blend the rest of the soup in the same manner until it's all smooth and creamy. Return to the pot. Add the mushrooms and bacon, cover, and let simmer for ten minutes. Stir in the cream until well blended and taste the soup. Correct the seasoning (if necessary). Serve hot.
