Mushroom Cream Soup with Shallots and Bacon

Name: Mushroom Cream Soup with Shallots and Bacon
Total time: 30 min
Yield: 3 people
Ingredients: 14 oz Mushrooms (button or wild); 3.5 oz Shallots; 0.6 cup Heavy cream 33%; 3.5 oz Bacon; 1 tbsp Starch (corn or potato); 1 tbsp Olive oil; 2 cup Water or chicken broth; 0.5 tsp Black pepper; 1 tsp Salt

Under 30 MinsStovetopLunch • DinnerComfort FoodFrench

Easy

30min

420kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A delicate and velvety soup based on mushrooms and heavy cream, thickened with starch, and topped with crispy bacon.

This incredibly smooth mushroom cream soup with shallots and bacon is the perfect dish for a cozy lunch or dinner when you crave something warming and sophisticated. The secret to its velvety texture lies in the use of 33% heavy cream, which coats every bite and creates an incomparable creamy base. The absence of potatoes is no problem at all: we use a bit of starch to give the soup the right, slightly silky restaurant-level consistency without weighting it down with carbs. Shallots provide a subtle, delicate sweetness that contrasts perfectly with the deep earthy flavor of wild mushrooms or button mushrooms. To make this mushroom cream soup with shallots and bacon truly unforgettable, we add crispy pieces of fried bacon when serving. This salty, smoky accent perfectly balances the softness of the cream. Serve the soup hot with a pinch of freshly ground black pepper—it’s true comfort in a bowl that cooks in literally half an hour but looks and feels like a chef-prepared meal.

Ingredients

400 g Mushrooms (button or wild) (about 4-5 cups chopped)
100 g Shallots (2-3 medium bulbs)
150 ml Heavy cream 33%
100 g Bacon (about 4-5 strips)
1 tbsp Starch (corn or potato)
1 tbsp Olive oil
500 ml Water or chicken broth
0.5 tsp Black pepper
1 tsp Salt (to taste)

Instructions

1
Finely chop the bacon and fry it directly in the pot until crispy. Remove the bacon to a paper towel, leaving the rendered fat in the pot.
2
Add the olive oil to the bacon fat. Slice the shallots and sauté over medium heat until soft, about 3-4 minutes.
3
Slice the mushrooms, add them to the shallots, and cook for about 8-10 minutes until excess moisture evaporates and the mushrooms are browned.
4
Pour in the water or broth, bring to a boil, and simmer on low heat for 10 minutes. Then remove the pot from the heat and puree the mixture with an immersion blender until completely smooth.
5
In a small bowl, mix the starch with a couple of tablespoons of cold water until fully dissolved (no lumps).
6
Return the pot to low heat. Pour in the heavy cream 33% and the dissolved starch. Stirring constantly, heat the soup for another 3-5 minutes until it thickens noticeably (do not bring to a rolling boil to prevent the cream from curdling).
7
Season the soup with salt and black pepper. Serve hot, generously sprinkling each portion with the reserved crispy bacon.

Chef's Tips

•If you have some dried porcini mushrooms, grind them into a powder and add them during sautéing — this will incredibly enhance the mushroom aroma.
•For a silkier texture, you can rub the blended mixture through a fine-mesh sieve before adding the cream.