No cream was added to this very light cream of mushroom soup, but it still tastes creamy.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 slices bacon, chopped
- 1 cup peeled and cubed potatoes
- ⅓ cup chopped onion
- 1 cup chopped assorted mushrooms
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups water
- ½ cup milk
- 1 sprig fresh thyme
- 1 ½ tablespoons all-purpose flour
- salt and coarsely ground black pepper to taste
Instructions
- Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
- Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 325 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it! didn’t have potatoes, so just used a bit more chopped mushroom, sauteed some celery with the onion, added some shredded carrot towards the end of cooking. Delicate but lovely, even skinnier cream of mushroom soup.
I doubled the batch and we ate it the first night. Right after dinner (Soup still on the stove) I brought it back to a low boil stirred in a teaspoon of corn starch, mixed with the cream and stirred for a few mins. Back to a simmer for about 20 min and saved it for the next day. It was 5***** the next 2 days. I will make it again with the changes. I used fresh everything. what a nice soup. Prep: 30 mins, Cook 40 mins, Total 70 mins and a few more calories.
I will admit that I used this recipe as a base for a more complex soup (because that’s what I was wanting to make), but it was an AWESOME start! I won’t add all of the changes I made out of respect for the original chef, but I’m certain if what you’re wanting is mushroom soup, this will satisfy! If you’re looking for a base to be creative with, this will also satisfy!! There’s a lot of room for creativity & yummy sounds for an originalist! Thumbs up!
I didn’t have milk so I used fat-free half and half. Used slightly more dairy than water. Added a couple of tablespoons of Cream Sherry. Delicious and decadent tasting! I’m going to try using it as a base for clam chowder in the future!
Amazing! I mixed button and cremini mushrooms for a hearty taste
I followed the recipe exactly. I tripled it so I would have some for later in the week. I agree with some reviews that it was more of a bacon-potato soup, so I will change it for next time by using half the bacon and twice the mushrooms. The flavors blend well, and we enjoyed our bacon-potato with-a-bit-of-mushroom soup.
Not a fan of mushrooms, but I like to be adventurous. This is very good, but a few more shakes of garlic powder and salt made it even better.
I needed to add quite a bit more seasoning for this recipe. I found the mushroom and potato to be too earthy. I added some hoisin sauce to it which gave it much more flavor and a richer color. Will make again.
I used chicken stock in place of water. Very good soup.
I used John Morrell Diced Ham, instead of bacon, (2 handfuls). A 1/4 teaspoon of Onion Powder, instead of 1/2 teaspoon. I also used 1/8-1/4 teaspoon of Thyme, as I had no more sprigs. I found the potatoes, cooked slowly, and chopped small, were perfect on cooking time. No added milk, needed. Best, inexpensive, low-calorie Mushroom Soup, Ever!!!
A better name for this soup would be bacon, potato soup with mushrooms. The strong tast of bacon and even the tast of potatoes over took the delicate flavor of mushrooms. Also I’d keep the potatoes out and the flour and use instant potatoes for thickener.
I made this with a variation. I am in Japan so I used shiitake mushrooms and other local mushrooms which I sautéed in real butter first and set aside. Boiled the potatoes separately then scooped most out and added the bullion & milk and put that mixture in the blender. Combined everything and added spices. For spices I added garlic salt, celery seed, rosemary and thyme. It is very flavorful! The potatoes here are delicious. I did not use bacon or meat in this.
amazing!!!! and so so easy!! a must try:)
Tasted too much of the potatoes and not enough of the mushrooms
My mistake. Followed recipe closely except did not have any potatoes, so used boxed mashed. Added far too much and the soup turned to mush!! I now can see how a few chopped russets would be far more tasty! Well, will make it again. Thanks for the recipe.
It seemed like more potato than mushroom soup, even after I added extra mushrooms. Next time I’ll mash up the potatoes and add a little more seasoning. My husband gave it thumbs up.
I made this with 1/2 cup less water and substituted for cream of mushroom soup in a pork chop recipe. Way less salt as well as low-fat.
Made this a couple days ago for Christmas and will definitely make again! The only changes I would make are adding vegetable broth instead of water and putting in many more mushrooms for a complete flavour. Not much taste otherwise, though, in all, very good, skinny yet creamy soup!
Delicious soup. One would never know that this is ‘skinny’. Quick, easy and simple to make.
This soup didn’t agree with my taste. I shared the soup with 3 coworkers who typically enjoy cream-based soups. They said they really loved the soup. They said it was very tasty and flavorful which i why I gave the recipe 4 stars.
Wow! This is really good and your right, it’s very creamy. It’s great as it is, it’s also good using vegetable broth instead of water. Thank you for sharing.