Creamy Mushroom Soup ~ with a “Kick”!!

Photo: Lady Catherine Gourmet

Ingredients

1 quart of button mushrooms – sliced

1/2 sweet onion – chopped

4 cloves large of garlic – chopped

1 long hot pepper – chopped with seeds

1 cup tablespoon of Vegeta bouillon – (or your favorite bouillon) plus 6 of water

3 cups of milk

1 cup of potato buds

1/4 pound bacon – cut into pieces

1/2 Juice of lime

Shredded cheddar cheese – for garnish

Cilantro – chopped- for garnish

Olive oil for drizzling

Preparation

Heat a large saucepot with a drizzle of olive oil. Place the garlic, long hot pepper, onion and mushrooms in the pot to sauté until the onion is clear.

Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.

Add the tablespoon of bouillon and the cups of water to the pot and simmer. Add the cup of potato buds, stir and continue to simmer on low. Add the cups of milk and simmer on low for a few more minutes.

When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.