Mushroom Soup with Bacon Recipe

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Homemade cream of mushroom soup with a slight twist due to the added bacon and potatoes. It is loaded with flavor and really adds to the traditional mushroom soup.
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  • 5 slices bacon, diced
  • 2 tablespoons butter
  • 1 onion, diced
  • Kosher salt
  • 1 clove garlic, minced
  • 1 1/2 pounds mushrooms, sliced
  • 2 Yukon gold potatoes, peeled, diced
  • 2 tablespoons flour
  • 1/2 cup dry sherry
  • 4 cups chicken stock
  • 1/2 cup heavy cream
15 mins
1 hr
1 hr 15 mins
Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions. Season the onions with salt and cook until they are soft and very aromatic, about 7-8 minutes.

Add the garlic and cook for 2-3 more minutes.

Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6-7 minutes.

Reserve 1/3 of the mushroom mixture into a separate bowl.

To the pot, add the diced potato and sprinkle with flour. Add the sherry and cook until it has reduced by 1/2.

Add the stock and bring to a boil and reduce to a simmer. Simmer the soup for 30 minutes.

Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.

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Mushroom Soup with Bacon Recipe Reviews

mushroom soup

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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RTMember1929 User
Rating of 5 out of 5.0 stars
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"I really loved the flavor of this. Next time I will only puree 1/2 the mushroom mixture because I do like a bit more texture in mine."
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