Mushroom and bacon soup

    Mushroom and bacon soup

    (4)
    1save
    45min


    1 person made this

    About this recipe: A lovely, creamy mushroom soup without cream! Use a selection of different types of fresh mushrooms for the best flavour.

    Ingredients
    Serves: 2 

    • 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
    • 350ml water
    • 120ml milk
    • 1 sprig fresh thyme
    • 1 1/2 tablespoons plain flour
    • salt and coarsely ground black pepper to taste

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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.
    2. 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.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    4

    I used skim milk, so I used 1 cup of milk (instead of 1/2 cup) and 1 cup of water (not 1-1/2 cups). This soup surprised the heck out of me because its “skinny” ingredients (and I even used skim milk) tasted a bit decadent and was filling. I used Wondra® flour and whisked it into the water-milk mixture to be sure I had no lumps in the soup. My cubed potatoes were small size, so they were tender in fewer than 20 minutes. The bacon on its own is a subtle layer of flavor, but this is just a good combination of ingredients. This was lunch today, and my hubby enjoyed it as much as I did. We love mushroom soup, I’ve tried a lot of recipes, and this one ranks right up there with the best where I’ve used heavy cream or half-and-half. And thanks, yajuwen, for quantifying every line item for this soup (well-written), so there’s no guessing involved; this one’s a keeper!  -  04 Nov 2015  (Review from Allrecipes US | Canada)

    by
    2

    It is good, but not much flavor. I did use much more than 1 cup of mushrooms. I also did 1 cup milk 1 cup water and added water as needed.  -  14 Nov 2015  (Review from Allrecipes US | Canada)

    by
    1

    Wow! This is really good and your right, it's very creamy. It's great as it is, it's also good using vegetable broth instead of water. Thank you for sharing.  -  08 Jan 2016  (Review from Allrecipes US | Canada)

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