Imagine a soup so rich, so creamy, and so packed with flavor that it transforms an ordinary meal into an extraordinary culinary experience. This Creamy Bacon Mushroom Soup is not just another recipe – it's a warm hug in a bowl that combines the irresistible smokiness of crispy bacon, the earthy depth of perfectly sautéed mushrooms, and a luxurious cream base that will have everyone at your table begging for seconds. Whether you're looking to impress dinner guests or simply treat yourself to a soul-warming dish, this recipe is about to become your new comfort food obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp and golden brown, rendering out the fat completely. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, reserving the bacon grease in the pot.
- Add the chopped onions to the bacon grease and sauté until they become translucent and soft, about 3-4 minutes. The residual bacon fat will add rich flavor to the base of the soup.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, approximately 5-6 minutes. Stir occasionally to prevent sticking.
- Introduce the minced garlic and cook for an additional 30-45 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits, which will enhance the soup's depth of flavor.
- Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Reduce the heat to low and slowly stir in the heavy cream, creating a smooth and luxurious texture. Simmer for an additional 3-4 minutes, ensuring the soup is heated through but not boiling.
- Remove from heat and taste, adjusting seasoning if needed. The soup should have a rich, creamy consistency with a balance of bacon, mushroom, and cream flavors.
- Ladle the soup into serving bowls, garnish with the reserved crispy bacon bits and chopped fresh parsley. Serve immediately while hot.
Tips
- Use high-quality bacon: The better the bacon, the more flavor your soup will have. Look for thick-cut, applewood-smoked bacon for maximum taste.
- Don't rush the mushroom cooking: Allow mushrooms to release their moisture and develop a golden-brown color. This caramelization is key to building deep, rich flavors.
- Control your heat: When adding cream, keep the temperature low to prevent curdling. Slow and steady ensures a smooth, velvety texture.
- Fresh is best: Use fresh garlic and parsley for garnish. The bright, fresh herbs will cut through the soup's richness and add a beautiful finishing touch.
- Make ahead tip: This soup actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and meld overnight.
- Customize your soup: Feel free to add a splash of white wine while sautéing the mushrooms or sprinkle some grated Parmesan cheese on top for extra depth.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 10g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 65mg
