The base for the soup was chicken broth.. at the end once cooked I added heavy cream.(I do keto, so I'm going for high fat, low carb) then thickened with xanthum gum. I chop the Brussels Sprouts up pretty good in the beginning and overall they cook and simmer for around 20 to 25 mins in the chicken broth and spices (like oregano, rosemary, garlic & onion powder, black pepper) I didn't add salt because of the salt in bacon and in broth. I also precooked bacon in oven first.. removed a lot of fat, crumbled & chopped then cooked in soup to soften... about 1/2 way through the cooking process. I started the process with a lil bit of onion and celery.. just a lil didn't want to overpower the Brussels... this soup is good without the bacon also. Enjoy!