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Creamy Bacon Mushroom Soup Recipe
Creamy Bacon Mushroom Soup Recipe photo by Taste of Home
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Creamy Bacon Mushroom Soup Recipe

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I’ve always enjoyed cooking and recently created this rich soup. It’s always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. —Nathan Mercer Inman, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 10 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 quart heavy whipping cream
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/4 cups shredded Swiss cheese
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cold water

Nutritional Facts

1 cup: 592 calories, 56g fat (33g saturated fat), 193mg cholesterol, 649mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 13g protein.

Directions

  1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted.
  2. In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).
Originally published as Creamy Bacon Mushroom Soup in Taste of Home February/March 2007, p29


Reviews for Creamy Bacon Mushroom Soup

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
chall0915 User ID: 8782241 256256
Reviewed Nov. 1, 2016

"I just made this after I got home from work. The prepping takes the most of the time to prepare this, but it is soo worth it. I used Oscar Mayer Maple Bacon, generic cream, but name-brand chicken broth. I did not have corn starch, so I subbed in some all purpose flour. It became thick and creamy, and yummy. I usually say that the best mushroom soup I have ever eaten was at a New England restaurant called Not Your Average Joes. Now I say, this recipe is even better. - C Hall, Millville, MA"

MY REVIEW
KitchenQueen60 User ID: 3758584 236379
Reviewed Nov. 4, 2015

"I've made this soup many times and it is always a hit. I did make a few changes to the original recipe though. I used half and half instead of heavy cream, believe me it's still very rich. I also added about 4 oz. of fresh chopped spinach near the end of cooking , just enough to wilt it. Yummy!"

MY REVIEW
herbgiddings User ID: 3865502 67452
Reviewed Feb. 25, 2014

"If you are looking for the best bacon mushroom soup look for further ...you have found it"

MY REVIEW
krystaljoy User ID: 4390151 163381
Reviewed Jan. 29, 2010

"My husband and I loved this soup, our young children did not."

MY REVIEW
jpopik User ID: 100338 168828
Reviewed Dec. 28, 2008

"This is one of my favorite recipes from this magazine! Very Delicious!"

MY REVIEW
Kate147258 User ID: 3441104 165017
Reviewed Oct. 1, 2008

"We really liked this savoury mushroom dish. It has such a nice smell!

You may also garnish it with some canned green pease. Thanks!"

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