A lovely, creamy mushroom soup without cream! Use a selection of different types of fresh mushrooms for the best flavour.
2 people made this
2 slices bacon, chopped
150g peeled and cubed potatoes
60g chopped onion
100g assorted mushrooms, sliced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 sprig fresh thyme
1 1/2 tablespoons plain flour
salt and coarsely ground black pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Fry bacon in a deep saucepan over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion has softened, about 5 minutes. Mix in mushrooms, garlic and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
Pour water and milk over mushroom mixture, add thyme and flour; bring to the boil. Cook until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to get a creamier consistency. Season with salt and pepper.