Creamy Mushroom and Bacon Soup (Cremige Pilz-Bacon-Suppe)
This creamy mushroom and bacon soup is a classic Viennese dish that is perfect for a cozy night in. The combination of earthy mushrooms and savory bacon creates a rich and comforting soup that is sure to warm you up.
Ingredients
- 500g mushrooms, sliced
- 200g bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add the butter to the pot and sauté the onions and garlic until softened.
- Add the mushrooms to the pot and cook until they release their liquid and start to brown.
- Sprinkle the flour over the mushrooms and stir to combine.
- Pour in the broth and bring the soup to a simmer. Cook for 15 minutes.
- Stir in the cream and cooked bacon. Season with salt and pepper to taste.
- Serve the soup hot, garnished with a drizzle of cream and a sprinkle of fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board Ladle
Tools
Soup bowls Soup ladle
Serving suggestions
Serve the creamy mushroom and bacon soup with a side of crusty bread or a simple green salad for a satisfying meal.
Tips & tricks
For an extra indulgent touch, sprinkle some grated Parmesan cheese on top of the soup before serving.
Cost
$15