Mushroom and bacon soup

Mushroom and bacon soup


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.


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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