Step 1

Cook the bacon in a skillet; remove it with a slotted spoon and set it aside but DO NOT drain the bacon fat.

Step 2

Add olive oil to the same skillet (or can use ghee) and then add the shallots; cook over medium heat for 2 minutes and then add the mushrooms and parsley.

Step 3

Cook mushrooms for 5 minutes or until they become soft and then add the broth and milk; simmer soup for an additional 5 minutes, adding salt and pepper to taste.

Step 4

Next, add approximately HALF of the soup to a blender and blend until smooth. You can choose to add more or less to the blender depending on how creamy you want the soup to be.

Step 5

Pour the soup from the blender back into the skillet then add the bacon back in; stir everything together and divide into bowls.