Name: Cream of Mushroom Soup with Crispy Bacon
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 500 g ofbutton mushrooms (costs); 20 cl ofheavy cream; 2 tbsp ofsunflower oil; 20 g ofbutter; 50 cl ofvegetable broth (or poultry, depending on your preferences and diet); 50 cl ofwater; 50 g ofcornstarch (or flour); 1 pinch ofsalt (Don't use too much, since the bacon is already salty); 8 slices ofbacon (or prosciutto, not too thick); vegetable brush; chef's knife; hand blender; sauté pan (or...); cast-iron casserole

appetizers creamy soups and clear soups prepared in advance slow cooking

Updated on 22 March 2026 by

toquetoque

9 reviews 5 : Delicious

Diet

Gluten-free Vegetarian

Level

Easy

Calories

63 pour 100g

Preparation

30 minutes

Cooking

30 minutes

This year, we made this creamy mushroom soup with crispy bacon as a starter for our Christmas dinner, and it was a huge hit! So I’m sharing the recipe for this delicious soup with you—it’s a surefire hit for your holiday meals or everyday dining!

Table des matières

Button mushrooms: affordable and delicious

Button mushrooms are both affordable and packed with benefits. They’re perfect for holiday dishes and hold their own against ingredients considered more “fancy.” All you need to do is let their flavors shine and season them generously!

How to make this cream of button mushroom soup with bacon?

As you’ll see, this creamy button mushroom and bacon soup is very easy to make. The most time-consuming part is cleaning the mushrooms, but a vegetable brush will make your life easier. On the other hand, you can give the button mushrooms a quick rinse, as long as you don’t soak them.

As for the soup itself, I skipped the milk, which I personally find a bit cloying in soups. Instead, the creamy richness comes from the butter in which the mushrooms are sautéed, followed by the full-fat crème fraîche added at the end of cooking. The combination of flavors with the mushrooms is absolutely delicious, in my opinion😋

Finally, for the liquid base, I prefer to flavor this soup with chicken broth, but I used vegetable broth to make it a completely vegetarian dish. It’s up to you to choose based on your tastes!

Give it a try!

There you go, now you know everything! I hope you’ll give it a try…

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the mushroom cream
500 g of button mushrooms costs
20 cl of heavy cream
2 tbsp of sunflower oil
20 g of butter
50 cl of vegetable broth or poultry, depending on your preferences and diet
50 cl of water
50 g of cornstarch or flour
1 pinch of salt Don't use too much, since the bacon is already salty

For the filling
8 slices of bacon or prosciutto, not too thick

Preparing the cream soup
- 1
  Prepare the broth according to the manufacturer's instructions.
  Personally, I let it steep.
- 2
  Trim the dirty stems off the mushrooms.
  Scrub them with the soft side of a vegetable brush, then rinse them lightly.
- 3
  Cut the mushrooms in half.
  Melt the butter with the oil in a skillet.
  Add the mushrooms and sauté for 10 minutes over medium heat.
- 4
  Add the cornstarch and season with pepper.
  Add just a little salt, since the bacon will add its own saltiness!
  Give it a stir, then pour the broth into the skillet and simmer over low heat for 10 minutes, uncovered but stirring occasionally.
- 5
  Turn off the heat.
  Add the crème fraîche and give it a stir.
  Blend until smooth.
Preparing the bacon
- 6
  Preheat your oven to 180°C on the convection setting.
  Tear the bacon into strips about 5 cm long... well, do the best you can 😅.
- 7
  Place the bacon strips on the rack lined with parchment paper.
  Cook them for 10 minutes , until the bacon is golden brown and crispy!
- 8
  Serve the soup piping hot, topped with bacon strips.
  You can let each guest help themselves from the two serving dishes, or plate each portion individually if you have enough helpers!

Notes

WHAT TO DRINK WITH THIS CREAM OF MUSHROOM SOUP? A dry white wine with minimal oak aging, such as a Chablis, a Mâcon, or a Sancerre, will pair beautifully with this cream of button mushroom soup, highlighting its delicacy without overpowering it. For a non-alcoholic option, a white tea or a light green tea will add gentle herbal notes that complement the flavors of this dish.