Mushroom Soup with Bacon
Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
Episode: The Secret to Shepherd's Pie
Rate This RecipeRead users' reviews (44)
- Recipe categories: Meat, Bacon, Vegetables, Mushroom,
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Total Reviews: 44
Showing 11-20 of 44
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By Laura303
Thousand Oaks, CA
on July 03, 2012
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My husband who is picky about soups loved it!
By weniger_12845912
Monroe, New Jersey
on May 09, 2012
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This is a beautiful soup! The depth and complexity of flavors is wonderful. I took a clue from a previous post and grilled up a thin slice of steak, cut it on the bias and served on crusty rolls. What better combination than steak and mushrooms/soup and sandwich. Anne you continue to amaze - you truly are a ROCK star chief!
By kcriss784_9456956
Westwood, MA
on February 28, 2012
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I made this soup using pancetta, it was excellent, by far the best mushroom soup I've ever had!
By dtlusk1_1910998
Grand Terrace, CA
on February 16, 2012
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I chose to try this without the bacon to decrease the amount of fat content. The soup was delicious!!!!!! thanks Anne, you rock!!!!!!
By lefthandfaux
Peoria az
on January 22, 2012
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OMG to die for. We loved it. You know it is going to be good when you fry bacon in BUTTER!!!! I added more mushrooms. Next time we make this we are going to grill a filet mignom to med-rare, then thinly slice it and place it on top of the soup.
By offerdahl_8681014
Fosston, MN
on January 03, 2012
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This soup is outstanding. It has the most amazing flavor and I have requests to please make it again soon!
By Khane37
on November 27, 2011
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I made this soup on thanksgiving as a starter. It went well...but I find it a little bland so add a lot of pepper to spice it up. Mushroom fans will like this. It was easy to make.
By Effie1121
mineola, 72
on November 21, 2011
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Easy quick and delicious!
By vtwd40
Knoxville, TN
on November 13, 2011
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Amazing!! I was naughty and did my prep as I went along, since there was plenty of cooking time between chopping. This soup is so flavorful and easy! The potatoes helped it puree into a great consistency. Make sure to season well as you go along, especially after adding the stock (I always use unsalted stock. I suppose if you don't season well it could be bland, but mine was super flavorful and rich, even with so little cream. I never have a bad meal with Anne's recipes!
By louisfagas_10209879
Fort Lauderdale, FL
on November 07, 2011
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WOW! Made this for a friends birthday dinner party (we are all mushroom lovers and it was a huge hit. Everyone went back for seconds, the downside was I had not leftovers. I did carmelize some shallots with extra bacon and mushrooms (no such thing as too much bacon or mushrooms with a little butter, brandy and worchestire sauce. YUM!