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Creamy Bacon Mushroom Soup

 Creamy Bacon Mushroom Soup
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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,

2 of 2

Creamy Bacon Mushroom Soup (continued)

Nutritional Facts: 56 g fat (33 g saturated fat), 193 mg cholesterol, 649 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.