Mushroom & Bacon Soup

Smoky bacon is a perfect foil to peppery mushrooms for a warming main course soup that just needs a large basket of fresh, crusty bread.  

Category:  Main Course  - 


For 8 Serving(s)


  • 200g lardons or chopped bacon
  • 1 large onion, chopped
  • 750g mushrooms, any variety chopped
  • 1¼-litre stock, chicken or veal
  • Sea salt & freshly milled black pepper
  • 200ml cream
  • Large handful flat leaf parsley, roughly chopped

Mushroom & Bacon Soup Directions

  1. Add the lardons and onion to a very large saucepan placed over a medium heat. Stir occasionally to prevent burning until the onions are soft and no liquid remains; add the mushrooms, stock and a little seasoning. Turn up the heat to bring to a boil, cover with a lid and reduce to a simmer for about 10 minutes or until the mushrooms are fully cooked. Remove from the heat to cool before adding the cream and parsley. With a hand blender or liquidizer, blitz until smooth.  Serve piping hot with a garnish of crème fraiche, grated Parmesan and chopped parsley.