Cream of mushroom soup with smoked bacon
Indulge in the rich, comforting flavors of our Cream of Mushroom Soup with Smoked Bacon. This hearty soup combines the earthiness of mushrooms with the smoky, savory taste of crispy bacon, creating a perfect blend of flavors. Creamy and satisfying, this recipe is ideal for cozy nights or as a starter for special dinners. Follow our simple steps to create this delicious and easy-to-make cream of mushroom soup that will impress your family and guests alike.
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Preparation 35 min
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Baking 25 min
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Servings 4
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Level Débutant
Ingredients
Smoked bacon cream
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Tip
Here, the siphon has a capacity of 25 centilitres, so a single gas cartridge is sufficient.
Adapt the number of gas cartridges to the size of your siphon. If the cream is too liquid, add another cartridge.
Allow the cream to cool before turning on the gas, to obtain a more consistent cream.
Preparation steps
Mushroom cream
Smoked bacon cream
Your comments
Cream of mushroom soup with smoked bacon
Indulge in the rich, comforting flavors of our Cream of Mushroom Soup with Smoked Bacon. This hearty soup combines the earthiness of mushrooms with the smoky, savory taste of crispy bacon, creating a perfect blend of flavors. Creamy and satisfying, this recipe is ideal for cozy nights or as a starter for special dinners. Follow our simple steps to create this delicious and easy-to-make cream of mushroom soup that will impress your family and guests alike.
Tip
Here, the siphon has a capacity of 25 centilitres, so a single gas cartridge is sufficient.
Adapt the number of gas cartridges to the size of your siphon. If the cream is too liquid, add another cartridge.
Allow the cream to cool before turning on the gas, to obtain a more consistent cream.
Ingredients
- Button Mushrooms : 500 grams
- Vegetable stock : 35 centiliters
- Whipping cream 30% : 20 centiliters
- Oignon jaune : 1
- Olive oil : 1 tablespoon
- Pepper : 1 pinch
Smoked bacon cream
- Whipping cream 30% : 20 centiliters
- Smoked bacon : 50 grams
Preparation steps
Mushroom cream
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In a Dutch oven, sauté the minced onion in the olive oil.
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Prepare the mushrooms by cutting off the earthy part of the stem and briefly running them under cold water.
Chop and add to the onion when it begins to turn translucent. -
Fry for 5 minutes, then add the vegetable stock.
Simmer for a further 15 minutes. -
Using a hand blender, blend with the cream until smooth.
Season with a twist of the pepper mill.
(Do not add salt, as the vegetable stock and bacon are already salty).
Set aside.
Smoked bacon cream
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Heat the heavy cream in a saucepan.
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If your smoked bacon is sliced, cut it into lardons to help diffuse the flavours into the cream.
Leave to infuse for around ten minutes over medium heat. -
When the cream is well infused, strain it through a chinois or a small sieve to remove any bits of bacon, and place it in your siphon.
Leave to cool for a thicker cream.
Add the gas cartridge and shake well. -
As we don't like waste, we use the pieces of bacon to add a little crunch to the recipe.
To do this, cut them into small cubes and fry in a pan until crisp. -
Place the velouté in the bottom of your bowl, followed by the infused cream in the center. Sprinkle with diced bacon and a few leaves of flat-leaf parsley or spring onions to decorate the dish.