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Creamy Mushroom Soup with Bacon
Kathie Clane

Creamy Mushroom Soup with Bacon

A rich and creamy mushroom soup with crispy bacon, garlic, and thyme for a savory, indulgent, and comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 Serves
Course: Uncategorized
Cuisine: American
Calories: 369
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon chopped
  • 1 lb 450g mushrooms, sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1/4 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil or butter

Method
 

  1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings.
  2. Add olive oil or butter to the same pot. Sauté onions and garlic until soft, about 3-4 minutes.
  3. Add mushrooms and thyme, cooking until mushrooms release moisture and begin to brown, about 8 minutes.
  4. Pour in the broth and bring to a simmer. Cook for 10 minutes, allowing flavors to meld.
  5. Reduce heat and stir in the cream. Simmer for an additional 5 minutes until thickened.
  6. Season with salt and pepper. Blend soup with an immersion blender or transfer to a blender for a smoother texture.
  7. Serve topped with crispy bacon and fresh herbs.

Notes

For a thicker soup, blend a portion of the mushrooms before adding the cream. For a lighter version, use half-and-half instead of heavy cream.