Creamy Mushroom and Bacon Soup
Indulge in a bowl of rich and comforting Creamy Mushroom and Bacon Soup, a perfect blend of savory flavors and velvety texture that's sure to please your taste buds. This hearty soup features golden slices of sautéed mushrooms and crisp bacon pieces simmered in a luscious base of chicken broth and heavy cream, enhanced with the fragrant notes of garlic and thyme. The addition of a roux ensures a luxurious consistency, while the optional parsley garnish adds a touch of fresh brightness. Ready in just 45 minutes, this easy one-pot recipe is ideal for cozy dinners, as a starter, or paired with crusty bread for a satisfying meal. Treat yourself to this irresistible combination of creamy comfort and smoky bacon goodness—perfect for chilly evenings or any time you crave a warming dish!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 6 pieces Bacon strips, chopped
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 16 ounces Mushrooms, sliced (white button or cremini)
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat.
Add the chopped bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the finely chopped onion to the pot and sauté until softened, about 3–4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 7–8 minutes until they release their liquid and become tender.
Sprinkle the mushrooms with the all-purpose flour and stir well to coat. Cook for 1–2 minutes to remove the raw taste of the flour.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the fresh thyme leaves, salt, and black pepper. Stir to combine.
Reduce the heat to low and allow the soup to simmer for 10 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
Stir in the heavy cream and cooked bacon, reserving a little bacon for garnish if desired. Heat through for 2–3 minutes but do not let it boil.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley and the reserved bacon bits, if using. Serve hot.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 6498 mg | 283% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 16.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 163 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2866 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
