Mushroom and bacon soup

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

    2 people made this

    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

    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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