Mushroom Soup With Bacon

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5 slices bacon, cut crosswise into 1/2-inch lengths

2 tablespoons butter

1 onion, cut into 1/4-inch dice

Kosher salt

1 clove garlic, smashed and finely chopped

1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)

2 medium Yukon gold potatoes, diced

2 tablespoons all-purpose flour

1/2 cup dry sherry

4 cups chicken or vegetable stock

1/2 cup heavy cream

2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Garnish the soup with the chopped fresh parsley.

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