Print Recipe
0 from 0 votes

Sinful Cremini of Mushroom Soup

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 Servings
Calories: 353.04333333333kcal
Author: DJ Foodie


  • 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.


Serving: 6g | Calories: 353.04333333333kcal | Carbohydrates: 7.8366666666667g | Protein: 7.665g | Fat: 32.83g | Fiber: 1.1483333333333g