Cream of Mushroom Soup with Parmesan Cheese and Applewood Smoked Bacon

In a sauce pan slowly brown off the bacon, remove bacon from the pan and reserve for later. Leave the bacon fat on the bottom for the next step.

Add the oil, garlic, onions, shallots mushrooms and celery and cook until lightly caramelized about 5 minutes. do not burn :)

Sprinkle all of the flour over the vegetable and stir about 1 minute, this is making a compound roux.

Slowly add the chicken stock and half and half, then add the black pepper, sage, and fennel seed.

Bring to a boil and then lightly simmer for 20-25 minutes. Stir as needed not to burn

Adjust the seasoning as needed with salt and pepper.

Add the Parmesan cheese and bacon bits and mix together just before service.