Mushroom-Poblano Soup with Bacon

• FAST
• MAKE-AHEAD

Ingredients

1. 2 tablespoons vegetable oil
2. 4 thick slices of bacon (4 ounces), cut into 1/2-inch pieces
3. 1 medium onion, cut into 1/2-inch dice
4. 2 poblano chiles, cut into 1/2-inch dice
5. 1 garlic clove, minced
6. 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
7. 2 tablespoons all-purpose flour
8. 1 quart chicken stock or low-sodium broth
9. 1 tablespoon chopped oregano
10. Salt and freshly ground pepper
11. 1/2 cup chopped tomato
12. 1 small Hass avocado, cut into 1/2-inch dice
13. 1/4 cup finely diced red onion
14. 1/4 cup chopped cilantro
15. Lime wedges, for serving

1. In a large saucepan, heat 1 tablespoon of the vegetable oil. Add the bacon and cook over moderate heat until crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
2. Pour off all but 1 tablespoon of the fat in the saucepan. Add the remaining 1 tablespoon of oil and when it's hot, add the onions, poblanos and garlic and cook over moderately high heat until softened, about 5 minutes. Add the shiitake, cover and cook, stirring occasionally, until softened, about 5 minutes. Uncover and stir in the flour. Gradually add the stock and bring to a boil, stirring. Cook the soup over moderately high heat until thickened. Add the oregano and simmer over low heat for 5 minutes. Season the soup with salt and pepper and stir in the bacon.
3. Ladle the soup into bowls and serve with the tomato, avocado, red onion, cilantro and lime wedges.