Back to Creamy Bacon Mushroom Soup

Print Options

 
 
 Print
Creamy Bacon Mushroom Soup Recipe

Creamy Bacon Mushroom Soup Recipe

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. YIELD:8 servings

Ingredients

  • 10 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

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).

Nutritional Facts

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