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Creamy Mushroom Bacon Soup

Creamy Mushroom Bacon Soup Recipe


  • 2 bags (10 ounces each) sliced baby bella mushrooms
  • 6 slices bacon, chopped
  • 2 teaspoons minced tarragon
  • 11/2 teaspoons minced fresh thyme
  • Salt and freshly ground pepper
  • 21/2 cups beef broth
  • 3 tablespoons flour
  • 1/4 cup dry sherry or additional beef broth
  • 2 cups Half and Half


  1. Combine mushrooms, bacon, tarragon, thyme, and salt and pepper to taste in a 12-inch nonstick frying pan. 
  2. Place over medium-high heat. 
  3. Cover pan and cook,stirring often, until mushrooms exude juices, 7-8 minutes. 
  4. Uncover pan and cook,stirring often, until liquid evaporates and mushrooms are well browned, 5-7 more minutes. 
  5. Remove pan from heat.
  6. Spoon half the mushroom mixture into a blender along with 1 cup of broth.
  7. Whirl until mixture is smoothly puréed. Set aside. Return remaining mushrooms in frying pan to medium-high heat. 
  8. Sprinkle flour over mushrooms and stir to blend.
  9. Cook 1 minute.
  10. Whisk in remaining broth, the sherry, and the puréed mixture. 
  11. Bring to a simmer,stirring often. 
  12. Simmer 3-4 minutes then add half and half and cook just until heated through, 1-2 minutes. 
  13. Ladle into bowls and serve immediately

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