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

How to Make Golden Cream of Mushroom, Bacon and Corn Soup


  • 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.
  • 5Enjoy.

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About Golden Cream of Mushroom, Bacon and Corn Soup

Course/Dish: Cream Soups, Vegetable Soup