Creamy Mushroom Soup with Bacon – Quick and Easy Recipe
Creamy mushroom soup with bacon – a quick, creamy and flavorful recipe, perfect for a delicious and comforting meal.
Creamy mushroom soup with bacon
Course: Main, PrincipalCuisine: Comfort foodDifficulty: Easy, Usor4
servings15
minutes30
minutes300
kcal45
minutesI’m a big fan of creamy soups because they’re incredibly versatile. You can play around with the ingredients as much as you like, so that even the pickiest guests will happily enjoy a well-balanced, flavorful soup.
Creamy mushroom soup is probably one of the simplest recipes out there: it uses just a few ingredients, and some of them can easily be omitted, especially if you’re fasting or prefer a lighter version.
Now that I’ve made you crave it, let’s get cooking and see just how simple and quick it is to turn this combination of mushrooms, bacon, and cream into a delicious, comforting soup.
Ingredients
450 g sliced mushrooms (plus 50 g for garnish)
80 g bacon strips
2 potatoes, diced
1 medium onion, chopped
2–3 garlic cloves
100 ml cooking cream (optional)
30 g butter
Salt and pepper, to taste
Preparation method
- Some say the color of this soup may lean towards brown or look a bit “muddy,” but that’s perfectly normal, as mushrooms release their natural color when cooked. The velvety texture and rich flavors are clear signs that the soup is exactly as it should be – delicious and comforting.
- We start by frying the bacon in the pot until it becomes crispy. When the bacon is almost done, we add the mushrooms reserved for garnish and cook a little longer until the liquid has evaporated. Everything is then set aside, keeping the fat left in the pan for the next step.
- In the remaining fat, we sauté the onion until it becomes translucent, then add the garlic and cook for another 1–2 minutes. Next, we add the diced potatoes and cook them for about 10 minutes, until they start to soften. Then we add the mushrooms and pour in enough water to cover the ingredients, letting everything simmer until fully cooked.
- After letting the soup cool slightly, we blend everything until smooth and creamy. We pour the soup back into the pot, add the cream, and simmer gently for a few more minutes, stirring continuously. Finally, we season to taste with salt and pepper.
- At the same time, we prepare slices of bread in the oven with roasted garlic, butter, and herbs, as a delicious alternative to classic croutons.
Detailed recipe here - For serving, I chose simple bowls that let the soup’s velvety texture shine on its own. On top, I added a few crispy bacon strips and some sautéed mushroom slices for a nice contrast of textures, then drizzled a little olive oil and sprinkled some fresh parsley for a touch of freshness. It makes for a comforting and satisfying meal.
- On the side, the oven-toasted bread with garlic and herbs perfectly complements the dish, turning the soup into a truly satisfying meal. If you enjoyed this recipe, don’t forget to share it with your loved ones and leave a comment if you’ve tried it – I’d love to hear how it turned out! Enjoy your meal!
