Golden Cream of Mushroom, Bacon and Corn Soup

Jo Zimny


Silky smooth and rich, this soup is sure to warm your heart on a cold day.

★★★★★ 1 vote
25 Min


4 slice
turkey bacon, cut into small cubes
1 large
shallots, minced
3 large
cloves garlic, minced
2 Tbsp
coconut oil
1 lb
white button mushrooms, cleaned and sliced
5 c
vegetable broth
4 Tbsp
spelt flour
1 c
non-dairy sour cream
1 can(s)
cream of corn
3 c
almond milk, unsweetened
salt and pepper to taste


1Using a large pot saute the turkey bacon, onion and garlic in the coconut oil until the onion is soft. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft.
2Reduce the heat to medium low and add the vegetable broth. Cover and cook on simmer for at least 45 minutes.
3Mix the flour with the almond milk together well. Add the non-dairy sour cream to the pot and stir it well, then add the cream of corn and the milk-flour mixture and simmer until it thickens. About 20-30 minutes.
4Season with the salt and pepper.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup