Creamy Bacon Mushroom Soup

Total Time Prep/Total Time: 30 min.
Yield 8 servings (2 quarts)
Contest Winner
Test Kitchen Approved
I’ve always enjoyed cooking and recently created this rich bacon 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

Ingredients

  • 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
  • Minced fresh parsley, optional

Directions

  1. 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, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in cream and broth; bring mixture to a simmer. Gradually stir in cheese until melted.
  2. In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for about 2 minutes or until thickened. Garnish with bacon and, if desired, parsley.

Nutrition Facts

1 cup: 592 calories, 56g fat (33g saturated fat), 193mg cholesterol, 649mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 13g protein.

I’ve always enjoyed cooking and recently created this rich bacon soup. It’s a hit every time. 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
Recipe Creator

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