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Yo to all, It looks like the greater KC area is about to get snowed in again so I plan on having some soup on hand. I may have posted this recipe before, but here it is again. I realize this is not a BBQ recipe per se but it does use cherry smoked bacon cooked on your smoker or Kettle. You can even put some smoke on the whole white mushrooms too. Once the mushrooms have become soft they are done.
Beerman's Cream of Mushroom
2 - 26 ounce cans of Campbells Cream of Mushroom Soup
1 - Soup can full of milk
1 - 8 ounce package of sliced white mushrooms
4 - Medium sized half baked potatoes, cut into 3/4" cubes
4-6 - Slices of cherry smoked bacon, cut into pieces
Combine the two cans of soup in a pot and use only one can of milk instead of the two cans called for on the directions found on the soup can. As I stated up above, you can precook the mushrooms on the smoker, but be aware, they really soak up the smoke. The other method I use is to slice the mushrooms and bacon, combine them in a bowl and cook them in a microwave until the mushrooms are soft. This way they all don't float to the top when you add them to the soup. I cook the washed and scrubbed potatoes and cook them in the microwave to a point where they are about half baked. Once they are cooled enough to handle, cut them in 3/4" cubes, skins and all. Heat the mixture to 180ºF and serve.
This makes a mighty fine soup with a good smokey taste.
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