Creamy Mushroom And Bacon Soup Recipes

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MUSHROOM SOUP WITH BACON



Mushroom Soup with Bacon image

Provided by Anne Burrell

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
  • To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
  • To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
  • Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
  • Garnish the soup with the chopped fresh parsley.

CREAMY BACON MUSHROOM SOUP



Creamy Bacon Mushroom Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

CREAM OF WILD MUSHROOM SOUP WITH BACON



Cream of Wild Mushroom Soup with Bacon image

Enjoy this savory Cream of Wild Mushroom Soup with only 40 minutes to prepare. Add PHILADELPHIA Cream Cheese Spread to this cream of mushroom soup.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 lb. mixed fresh mushrooms (shiitake, cremini, button), stems removed, sliced
1/4 cup butter, divided
1/4 cup flour
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1/8 tsp. ground white pepper
2 Tbsp. chopped fresh chives
3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

Steps:

  • Cook mushrooms in 1 Tbsp. butter in large skillet on medium heat 5 min. or until tender; set aside. Add remaining butter to large saucepan on medium heat. Add flour; cook and stir 2 to 4 min. or until mixture forms smooth paste.
  • Add broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min. or until heated through, stirring frequently. Stir in cooked mushrooms. Season with pepper.
  • Serve topped with chives and bacon.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

CREAMY CHANTERELLE MUSHROOMS WITH BACON



Creamy Chanterelle Mushrooms with Bacon image

When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.

Provided by Julia

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

4 slices lean bacon, finely diced
3 small onions, finely diced
1 ½ pounds chanterelle mushrooms, cleaned and chopped
½ (16 ounce) container sour cream
2 teaspoons all-purpose flour
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat leaf parsley, or to taste

Steps:

  • Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
  • Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 34.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 8.7 g, Sodium 317.4 mg, Sugar 4.2 g

CREAMY MUSHROOM AND BACON SOUP



Creamy Mushroom and Bacon Soup image

Make and share this Creamy Mushroom and Bacon Soup recipe from Food.com.

Provided by Ambervim

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 slices bacon, chopped
2 shallots, finely diced
4 -5 cups button mushrooms, quartered
1 teaspoon garlic, minced
2 teaspoons fresh rosemary leaves
4 tablespoons flour
4 cups chicken broth
splash marsala wine (optional)
1/2 cup half-and-half
1/2-3/4 teaspoon salt
pepper

Steps:

  • In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
  • Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
  • Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
  • Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
  • OR just use a stick blender right in the pan to make a lovely smooth soup.
  • Season with the salt and pepper.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON



Creamy Garlic-Mushroom Sauce with Bacon image

Perfect for a weeknight dinner that has to be done now. Delicious over chicken, pork, steak, pasta, rice, or egg noodles.

Provided by lutzflcat

Categories     Gravy

Time 30m

Yield 4

Number Of Ingredients 13

2 slices bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
½ cup minced onion
3 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
⅛ teaspoon ground nutmeg
freshly ground black pepper to taste
3 tablespoons chicken broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
½ tablespoon cornstarch
½ cup heavy cream
2 teaspoons chopped fresh parsley

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
  • Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
  • Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
  • Adjust seasoning and serve immediately garnished with chopped parsley.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.3 g, Cholesterol 61.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 11.2 g, Sodium 392.5 mg, Sugar 2.6 g

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