Creamy Mushroom and Bacon Soup
A comforting, creamy soup filled with mushrooms and bacon, perfect for chilly evenings.
Ingredients
For the Soup Base
- 2 tbsp olive oil Key for sautéing vegetables.
- 1 small onion, diced Forms the base of the aromatics.
- 3 cloves garlic, minced Adds great fragrance.
- 500 g mushrooms (button or cremini), sliced The star of the soup.
- 4 slices bacon, cooked and crumbled Adds crunch and smoky richness.
- 3 cups chicken or vegetable broth Brings flavors together.
For Creaminess and Flavor
- 1 cup heavy cream or coconut cream Makes the soup luxuriously creamy.
- 1 tbsp all-purpose flour (optional, for thickening) For a thicker soup.
- 1 tsp fresh thyme leaves Brightens the flavors.
- Salt and black pepper to taste Essential for seasoning.
For Garnish
- Fresh thyme and extra cooked bacon To make the dish look good.
Instructions
Preparation
- Start by heating the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, cooking them until they’re softened and fragrant.
- Toss in the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Pour in your chicken or vegetable broth, stirring well. Allow to simmer for about 10 minutes.
Blending and Final Touches
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream, crumbled bacon, and fresh thyme leaves. Cook for another 5 minutes.
- Season with salt and pepper, and serve hot garnished with fresh thyme and a sprinkle of extra bacon bits.
Notes
You can always mix and match some ingredients based on your preferences. Consider adding a splash of white wine for extra flavor.