|This soup literally eats like a meal|
Mushroom soup is absolutely divine. So what happens when bacon comes to play? Hang onto your ever-lovin’ taste buds. The best part? While divine, this soup is also filling, so you won’t need to sit down with the pan and a ladle… but you might want to. The best bacon is still slightly chewy and chopped slightly larger to match the size of the mushroom for the perfect 1-2 punch of flavor and texture.
Cream of Bacon Mushroom Soup
10 slices bacon, cooked and chopped coarsely
2 Tbsp butter
4 Tbsp minced onion
1 pint fresh mushrooms, sliced
3 cups heavy cream
2 cups organic chicken stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Optional Garnish: 1/4 cup minced red bell pepper
Melt butter in a 4 quart sauce pan. Cook onion over medium heat. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
Add thyme, bay leaf, salt, pepper, bacon, cream and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
Serve warm, topped with optional minced red pepper. This soup keeps for up to one week in the refrigerator.
Serves 6 at one generous cup per person.
Rachel C - thinladysings says
YUMMY! Oh wow, I have to make this!
Looks great and sounds wonderful – Carb Count please?
Combination of two things I love. Sounds delicous.
The soup looks delicious. It's got to be good cause it has BACON!!!
this recipe is listed under Crock Pot recipes but is not made in a crock pot. It sounds wonderful and is easy enough to make without a Crock Pot so no big deal.
I do have a suggestion about the bacon. Whenever a recipe calls for cooking bacon and crumbling it, I cut several slices of bacon with a pair of kitchen scissors into small pieces and fry them. I find it is a lot easier and less messy.
That is a great suggestion about the bacon. I love it! You are awesome. Have I told you that yet today? I make cream of bacon soup is made in a crockpot, but you’re right–it doesn’t have to be!
How would you make this in a slow cooker, though? Both this and the Cream of Jalapeno Soup are listed under crockpot, but neither one of them have instructions on how to cook it in one, haha. (I’m sure it’s simple, I just don’t have my crockpot yet and have never used one so I need these baby steps. (: )
Jamie VanEaton says
Well, now… You are right. *facepalm* I removed the recipes from the crock pot section. I make so many creamed soups, I assume these were crock pot when I categorized. Thanks for the catch!
Haha, aw, no problem! Your recipes are great, by the way. Looking forward to more! (:
I’ll second the request for a carb count because THIS LOOKS FABULOUS!!!
It looks like around 5.4 carbs per serving that is with me using recipe calculator from spark people.com
Thank you so much! That sounds about right. You are wonderful.