Everything is better with bacon, and mushroom soup is no exception. The smoky, salty crunch of crispy bacon takes earthy mushroom soup to a whole new level of deliciousness. This is comfort food at its finest.
The secret is cooking the mushrooms in the rendered bacon fat - it adds incredible depth and savory flavor. Top each bowl with extra crispy bacon for that satisfying crunch.
Bacon Tips
- Thick-cut: More meaty texture
- Crispy: Remove before it burns
- Save the fat: Liquid gold
- Dice small: For even distribution
Bacon Options
- Regular bacon
- Applewood smoked
- Pancetta
- Turkey bacon (lighter)
Serving Suggestions
- Extra crispy bacon on top
- Fresh parsley
- Crusty bread
- Cold weather favorite
Mushroom Bacon Soup
Smoky soup with crispy bacon and mushrooms.
Nutrition per serving
295Calories
12gProtein
14gCarbs
22gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Cook bacon. Add diced bacon to a large cold pot. Cook over medium heat until crispy, 8-10 minutes. Remove bacon with slotted spoon. Reserve fat.
-
Sauté mushrooms. In the bacon fat, add mushrooms. Cook 8-10 minutes until golden. Add onion and cook 5 minutes. Add garlic and thyme. Cook 1 minute.
-
Simmer. Add broth and half the bacon. Simmer 15 minutes.
-
Finish. Blend partially for texture. Stir in cream and heat through. Season with salt and pepper. Serve topped with remaining crispy bacon and parsley.
Recipe Notes
- Less fat: Drain some bacon fat before sautéing.
- Add potatoes: Diced potatoes make it heartier.
- Turkey bacon: Lighter alternative.
- Storage: Refrigerate 4 days. Add fresh bacon when serving.
