Servings: 6 Prep: 10 min Cook: 30 min Total: 40 min
This soup is fantastic! It’s so rich and creamy. With these baby portobello mushrooms, it almost becomes MEATY! A wonderful soup and can be served for any meal, whether it be a simple dinner for 1, the full family, or a nice special meal!
This could easily be vegetarian, by using vegetable stock, rather than the chicken stock. Remove the bacon and just use a little olive oil for cooking the veggies. You could even make it completely vegan by using almond milk. You could even go a step further and use a wonder faux-cream, like MimicCreme.
It couldn’t hurt to throw some nice Italian parsley leaves on top, or puree a small handful of spinach into the soup. Maybe even some pine nuts for a little more textural contrast!
This is a wonderful, low carb, yet full bodied and delicious soup.
Sinful Cremini of Mushroom SoupPrint Rate
- 8 slices raw bacon chopped (for bits)
- 1 medium onion diced
- 2 each garlic clove minced
- 1 lb cremini (portobello (gills removed) or button) mushrooms washed and sliced into little wedges
- 1 tsp fresh rosemary chopped
- 1 1/2 cups chicken stock or broth
- 2 tbsp worcestershire sauce
- 3/4 cup cream heavy whipping
- 1/4 cup parsley leaves washed
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- Cook the bacon in a (medium sized) pot deep enough to cook the soup.
- When crispy, strain the bacon bits and set aside. Save fat for another day. Do not clean the pot.
- Sweat and lightly caramelize the onions and garlic in the pot with the little film of bacon fat. Add a touch of salt to help pull the water out.
- Add the mushrooms and a little more salt. Sauté for 15 minutes, or until mushrooms are cooked. Remove and set aside enough mushrooms to use as a garnish, later.
- Add the stock, Worcestershire Sauce and half of the bacon bits. If you have any herbs, tossing some rosemary or thyme in, would be delicious.
- Simmer for about 10 to 15 minutes. The mixture should be like wet mushrooms and not very "soupy".
- Add the cream and bring to a simmer.
- Remove from heat and puree in a blender.
- While blending, adjust seasoning with salt and pepper. If soup is too thick, adjust consistency with more cream, or warm chicken stock. A touch of sour cream sounds delightful as well, but it's not what I usually use. This is an "eyeball it" step. Use your discretion. The end result should be a pleasant colored tan, creamy soup.
- Dish into bowls and garnish with bacon bits, mushrooms, fresh herbs and swirls of extra virgin olive oil and/or bacon fat.
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4 thoughts on “Sinful Cremini of Mushroom Soup”
I bet this would be even better with a bit of sherry mixed in with it.
I agree, Eric, sherry would be a good addition. Although, I might not use the Worcestershire, if I added the sherry. They would compete with one another, in my mind’s eye … Sherry is a great addition to a lot of cream based soups, though. Good call!
Just wondering how much is in a serving? I love how everything is broken down so well in your nutritional info but adding the serving size would be helpful . Thanks
Hi Jen. The number of servings is at the top-right of every recipe. My goal for a soup is approximately 8 oz. of soup (a cup’s worth). However, it will always vary due to the length of time people cook, the precise measurements involved, the weights vs. volumetric measurements, etc. Approximate servings per recipe is about the best I can do, but I do feel comfortable saying that my serving sizes are generally quite large. I hope this helps!