Cream of Mushroom Bacon Soup


Behold, for it is creamy soup. With cheese. And bacon. And mushrooms. And did I mention bacon? And cheese? And mushrooms? Look at the crock pot above for a preview of what’s to come to your kitchen; for it is glorious and splendiferous. And it contains bacon. And cheese. And mushrooms.

In my defense, I meant to take after photographs, but I didn’t. Why? I blame the siren call of the soup. Please feast your eyes on these all-natural ingredients and enjoy.



Cream of Mushroom Bacon Soup
(makes 2.5 quarts)
4 cups heavy white cream
4 cups organic chicken broth
1 cup shredded Parmesan cheese
6 cups sliced mushrooms
1 cup chopped, cooked bacon
1 Tbsp dried parsley
1 tsp salt
1 tsp pepper
½ tsp thyme
½ cup chopped red bell pepper
1 bunch green onions, chopped (about 1 cup)
2 Tbsp butter
4 cloves garlic
1. Heat skillet with butter until bubbly. Add garlic to pan and cook until fragrant, about a minute. Remove from heat.
2. Add all ingredients to a 6-quart crock pot. Cook for 4=6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Makes 6 quarts of deliciousness. Can be frozen and reheated.

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Comments

  1. I MUST have this! But can you tell me how to make it without a crockpot?

  2. Your Lighter Side says:

    Hi, Penny! Without a crockpot, you can cook it on the stove over medium-low heat for a couple of hours, but be sure to keep heat below boiling and stir regularly to not scorch the bottom and to keep the cream from separating. It's a little tricker on the stove. You could also bake the soup at a lower temp for a few hours in a covered, oven-proof container at about 250-275. That should keep you from boiling. Make sure to keep an eye on the soup and stir every so often.

  3. DMAT Medic says:

    It's barley warm and already smells fantastic! Thanks!

  4. Cannot wait to try this!!
    A couple questions though, since I always underestimate and dont want to be in the middle of deliciousness and need to run back to the store!
    How many ounces or approximate packages of mushrooms will equal 6 cups?
    Same with the bacon. Assuming I dont eat half of the package after cooking it, I am thinking 5-6 slices maybe make a cup?

  5. Your Lighter Side says:

    I'd assume 6-8 slices make a healthy cup. Per the mushrooms, I bought one of those big containers of sliced fresh mushrooms at the store. It was like three pints? It was one container, though. A bigger one, like strawberries would come in. I hope that helps!

  6. Thanks!!!
    Its simmering now and the smell is already fantastic. Can't wait til its done!

  7. I need some help! I made this soup, but it’s runny and the cream is in tiny little chunks. What did I do wrong? I cooked it on low for 4 1/2 hours and it didn’t look done so I cooked it for another 1 1/2 hours. Thanks!

  8. Ahh, okay. I guess next time I’ll try cooking it for less time. Thanks!

  9. Question. I’m kinda confused. Does this really make 6 quarts? I made mine and I don’t think I got more than 10 cups. Also, I know a lot of your stuff has nutrition info. Did you have that for this recipe? btw, it tastes FANTASTIC.

    • You’re right: Six quarts is too much for this recipe. I am with you on closer to 10 cups, which is really 2.5 quarts. Thank you for the catch! I have not run the numbers yet, but I plan to. Sorry for not having those available, Alex. I owe you one.

  10. So delicious. Jamie, you are a genius! I halved the recipe (roughly) except for the seasonings and this was just amazing. Thank you so much – you’ve made doing low carb a joy again!

  11. OMG this is delish!!!! Feels almost sinful on how delicious this is.

  12. Jessica Giroir says:

    For the garlic, do you leave the cloves whole or chop them?

  13. This… was… fantastic! I ditched the bell pepper, green onions an cloves (didnt have onions or cloves and i don’t like bell peppers), amped up the Parmesan a little and doubled the bacon. Cause… I can’t follow recipes lol. I tried it on the stove but eventually gave up and went with the crock pot. Doing so I think screwed with the thickening so I added some corn starch and ohmagosh. This was awesome. This I think is the best soup I’ve ever made.

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