Creamy Bacon & Mushroom Soup
Traditional British Recipes

Creamy Bacon & Mushroom Soup

On the Hob
serves 4

This creamy bacon mushroom soup is built for proper comfort: smoked bacon is rendered until crisp, then the mushrooms cook in the savoury fat until deeply golden and earthy.

A little stock and cream turn it silky rather than heavy, while the reserved bacon on top keeps every bowl smoky, salty and satisfying. Serve it with warm crusty bread for an easy lunch, or ladle smaller portions as a cosy starter.

SoupLunchQuickComfort Food
15 mins prep35 mins cook50 mins total

  1. Fry the bacon in a large saucepan over a medium heat for 5–6 minutes until the fat has rendered and the pieces are crisp. Lift out a spoonful for garnish, leaving the rest and the fat in the pan.

  2. Add the butter, onion and a pinch of salt, then cook for 6–8 minutes until the onion is soft and sweet. Stir in the garlic for the final minute.

  3. Tip in the sliced mushrooms and cook for 8–10 minutes, stirring often, until they have released their liquid and started to brown at the edges.

  4. Pour in the stock, bring to a gentle simmer and cook for 15 minutes so the mushroom flavour deepens.

  5. Blend until smooth with a stick blender, then stir through the double cream. Warm gently without boiling, taste, and adjust with salt and black pepper.

  6. Ladle into bowls and finish with the reserved crisp bacon, chopped parsley and an extra twist of black pepper.

Keep cooking

Related recipes