Mushroom Soup I

Cook the diced bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

Add the chopped onion to the bacon fat and sauté until softened and translucent, about 3-4 minutes.

Sprinkle the flour over the onion and stir constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.

Slowly pour in the chicken broth while stirring to avoid lumps. Add the chicken bouillon cube and stir until dissolved.

Add the peeled and cubed potatoes to the broth and bring to a simmer. Cook for 10-12 minutes until the potatoes are tender.

Stir in the drained canned mushrooms and cooked bacon. Simmer for 2-3 minutes to heat through and blend flavors.

Reduce heat to low and stir in the heavy cream, stirring gently to combine without boiling. Heat for 1-2 minutes until warmed through.

Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley.