Cream of Mushroom Soup

Cream of Mushroom SoupThis flavorful Cream of Mushroom Soup includes shallots, fresh thyme, and bacon.

Cream of Mushroom Soup
Makes 4 cups
  • 3 slices thick-cut bacon, cut into ½-inch
  • pieces
  • 1 pound assorted mushrooms, sliced
  • ½ cup diced shallot
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup Madeira
  • ½ cup heavy cream
  • 2½ cups low-sodium chicken broth,
  • divided
  • Garnish: fresh thyme leaves, ground
  • black pepper
  1. In a medium pot, cook bacon over medium heat until crispy. Remove bacon and set aside. Add mushrooms, shallot, thyme, salt, and pepper to pot. Cook, stirring occasionally, until softened, about 5 minutes. Remove ¼ cup mushrooms; set aside. Add Madeira to pot; cook until almost absorbed. Add cream. Bring to a boil, and cook until slightly thickened, about 2 minutes.
  2. To the pitcher of a blender, add mushroom mixture. Puree until smooth. Add ½ cup chicken broth for a thinner consistency, if desired.
  3. Place pureed mushrooms back in pot, and add 2 cups chicken broth. Over medium heat, bring mixture just to a boil.
  4. Top servings with reserved bacon and reserved mushrooms. Garnish with thyme and ground black pepper, if desired. Serve immediately.

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