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How to cook Mushroom soup with bacon
Step 1
Heat oil in a heavy bottomed pan, fry bacon.
Step 2
Add onions and carrots, saute.
Step 3
Add mushrooms, fry a little. Crumble dried mushrooms. Pour in hot broth and cook for 10-15 minutes.
Step 4
Serve with greens. Enjoy your meal!
Mushroom soup with bacon - FAQ About Ingredients, Baking Time and Storage
Yes! Simply omit the bacon for a delicious vegetarian version. Consider adding a splash of smoked paprika for a hint of smokiness to mimic the bacon flavor.
A mix of mushrooms provides the best flavor! Cremini, shiitake, and oyster mushrooms are all great choices. But even just button mushrooms will work well.
Properly stored in an airtight container, this soup will keep in the refrigerator for 3-4 days.
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
You can reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave. If frozen, ensure it is completely thawed before reheating.
Yes, the dried mushrooms add depth of flavor, but you can skip them. Consider adding a tablespoon of mushroom powder or a splash of soy sauce for umami if you have it.
Absolutely! Stir in a quarter cup of heavy cream or half-and-half at the end of cooking for a creamier texture and richer flavor. Consider a dollop of sour cream when serving.
Crusty bread, a grilled cheese sandwich, or a side salad are all excellent accompaniments to this mushroom soup. A sprinkle of parmesan cheese is also a great addition.
Skip the carrots or reduce the amount. Focus on using plenty of mushrooms, and consider serving it with a low-carb bread alternative or as part of a larger protein-rich meal.
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