Real Recipes From Real Home Cooks ®

cream of mushroom soup w/spinach & bacon crumbles

Recipe by
William Dehn
Pasadena, MD

I came up with this recipe as just a thought of how I would make cream of mushroom soup. Spinach and bacon seemed like a good idea and the potatoes were an afterthought. Enjoy!

yield 10 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For cream of mushroom soup w/spinach & bacon crumbles

  • 64 oz
    chicken stock, or broth
  • 64 oz
    heavy cream
  • 4 pkg
    baby bella mushrooms (sliced)
  • 1 bag
    baby spinach
  • 1 bag
    round yukon golden potatoes (small)
  • 1 sm
    red onion
  • 1 stalk
    italian parsley
  • 2 bag
    bacon crumbles
  • 6 Tbsp
  • 3 Tbsp
    corn starch
  • 1 1/2 stick
    salted butter
  • 1/4 c
    red wine vinegar
  • 1/4 c
    white wine vinegar
  • 1 Tbsp
    heaping better than bullion
  • 3 Tbsp
    minced garlic
  • 1/2 stalk
    green onion
  • 1/4 c
    olive oil

How To Make cream of mushroom soup w/spinach & bacon crumbles

  • 1
    Prepare your stuff: Slice small potatoes into bite size pieces. Cut stems off of spinach and Italian parsley. Slice small onion into 1" slices. Dice one package of sliced mushrooms leaving three sliced.
  • 2
    In a Med/Large pot bring 1/2 stick of butter and 2 cartons (64oz) of chicken broth or stock to a boil. Add bite size potatoes. Boil for about 12 minutes.
  • 3
    Meanwhile, in a large saucepan add half a stick of butter, garlic and onion. Cook until onion is soft. Salt and pepper to taste adding diced mushrooms and one packet of mushrooms. Add olive oil and handful of parsley over mushrooms and once shrunken add the other two packages of mushrooms.
  • 4
    Cook mushrooms for about ten minutes until reduced and water is almost evaporated. Add red and white wine vinegar. Reduce boiling potatoes to low heat and add bullion. Add spinach to pot when stock isn't boiling.
  • 5
    Add 1/2 stick of butter and spread flour over mushrooms and stir. Once you have a roux transfer mushroom roux to pot. Continue cooking on low heat. Add one package of bacon bits and another handful of parsley. Be sure to keep some bacon bits and parsley for presentation.
  • 6
    Once ingredients are all combined add 64oz of heavy cream and let simmer on low heat until thoroughly heated. Add corn starch stirring making sure no clumps are left.

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