Ask Cookix, your sous-chef

Silken Mushroom Soup with Bacon

This luxurious Silken Mushroom Soup with Bacon is a beloved classic that perfectly marries earthy flavors with a touch of indulgence. Crafted with fresh white mushrooms and enhanced by the umami richness of bacon, this creamy soup is elevated with aromatic herbs and a hint of tang from cream or yogurt. Traditionally served in Greek households, this dish embodies comfort food at its finest, making it ideal for gatherings or cozy evenings at home. The optional addition of dried porcini mushrooms adds depth and complexity, while a final sprinkle of fresh thyme and crispy bacon elevates the presentation. Enjoy a bowl of this velvety soup as a starter or a delightful main course on chilly nights.

Main | Starter | Greek | Nut-Free | Soup | Baking Tray | Blender | Oven | Pot | Bacon | Mushroom | Onion | Thyme | Baking | Sautéing | Simmering | Family Gathering | Slow
Time to complete

Prep

15min

Cook

45min

Wait

0 minutes

Total

1h

Ingredients (Makes 4 portions)
  • 800 g white mushrooms, cleaned and thinly sliced
  • 3 onions, thinly sliced
  • 80 ml olive oil or 60 g butter
  • 50 g dried porcini mushrooms, soaked for 30 minutes in 250 ml water, drained
  • 1600 ml chicken broth
  • 3 tablespoons sour trahanas or 1 potato, peeled and diced
  • 1 tablespoon dried tarragon or oregano, crushed
  • 1 bay leaf
  • 200 ml heavy cream or 1 cup cow's yogurt or 150 g katiki cheese
  • salt, to taste
  • freshly ground pepper, to taste
  • leaves from 1-2 sprigs fresh thyme, chopped, or a pinch of dried
  • 8 slices of bacon
Nutrition Information (per 100g)
  • Calories: 95
  • Fat: 6
  • Protein: 6
  • Carbohydrates: 5
  • Fiber: 1
Directions

Prepare the Bacon

  • 1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the bacon slices in a single layer. Bake for about 20 minutes or until crispy. Transfer to a plate lined with paper towels to cool.

Sauté the Aromatics

  • 2. In a large pot over medium-high heat, heat the olive oil (or melt the butter). Add the sliced onions and sauté for 5-6 minutes until they become translucent.

Cook the Mushrooms

  • 3. Add the white mushrooms and bay leaf to the pot, stirring vigorously until the mushrooms release their moisture, about 10-12 minutes. If using porcini mushrooms, add them after 5 minutes.

Simmer the Soup

  • 4. Pour in the chicken broth, add the sour trahanas (or diced potato), season with salt and freshly ground pepper, and bring to a gentle simmer. Cover and cook for approximately 35 minutes. If using cream, add it 10 minutes before the end of cooking.

Blend the Soup

  • 5. Once the soup is ready, remove the bay leaf and stir in the tarragon (or oregano). Blend until smooth using a blender or immersion blender.

Finish and Serve

  • 6. If using yogurt or katiki cheese, add it during blending. Taste and adjust seasoning if necessary. Ladle the soup into bowls, sprinkle with fresh thyme, and garnish each serving with a slice of crispy bacon.
Cookix's Secrets

Cream Substitutes

  • For a lighter version, consider using low-fat yogurt or omit the cream altogether.

Herb Variations

  • Experiment with other herbs such as thyme or parsley for different flavor profiles.

Ingredient Quality

  • Use fresh, high-quality mushrooms for the best flavor.

Vegetarian Option

  • Substitute vegetable broth for chicken broth and omit bacon for a vegetarian version.