Description
A hearty and flavorful soup combining the taste of a bacon mushroom Swiss cheeseburger in a creamy broth.
Ingredients
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, brown the ground beef over medium heat.
- Add onion, mushrooms, and garlic. Cook until softened.
- Stir in butter and flour to make a roux.
- Slowly add beef broth while stirring to avoid lumps.
- Bring to a simmer and cook for 10 minutes.
- Reduce heat and stir in heavy cream.
- Add shredded Swiss cheese, stirring until melted.
- Mix in Worcestershire sauce and mustard.
- Season with salt and pepper to taste.
- Serve hot topped with reserved bacon.
Notes
- For a thicker soup, increase flour to 3 tbsp.
- Substitute half-and-half for heavy cream if preferred.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American