Cream of Mushroom Soup with Bacon and Leeks

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Have you seen enough soup recipes yet?

You can’t pick up a magazine, or run across one recipe blog that doesn’t display some kind of soup or stew prominently on the front page, including this one.

Mushroom Soup

I admit I’m souped out, but cream of mushroom soup is Mr. Mike’s all time favorite dish, so how could I turn him down?

After all, we have an agreement. If I make his favorite dish, he’ll swap for my chore of choice. I chose yard cleanup after our recent Seattle windstorm. Sounds like I got the better end of the bargain, doesn’t it?

Cream of Mushroom Soup

Cream of Mushroom Soup

When it comes to a meat free soup, you really can’t beat the addition of mushrooms. They have a dense woodsy texture and taste that makes them a terrific replacement for meat. I use mushrooms all the time in pizzas, pasta dishes, and casseroles when I want to please the meat eaters in the family without using meat.

Easy Mushroom Pizza

Easy Mushroom Pizza

Oh So Cream Mushroom and Tomato Fettucini

Oh So Cream Mushroom and Tomato Fettucini

Mushroom and Artichoke Casserole

Mushroom and Artichoke Casserole

After watching Mr. Mike rake leaves for several hours, I knew he’d be ready for a hearty lunch. That’s when I decided he deserved a surprise addition to his beloved soup.

Cream of Mushroom Soup with Bacon

Cream of Mushroom Soup with Bacon

Like many of us, Mike loves bacon, so I tossed bits in the mix along with sweet leeks. My soup was no longer meat free, but it was worth the smile on his face when he dipped his spoon into the bowl.

Of course, a football game and frosty beer didn’t hurt either. 

Happy, healthy cooking!

Cream of Mushroom Soup with Bacon and Leeks
 
Shake It Up! No leeks on hand? Use chopped yellow or white onions. No red wine? White will work well here, or just don't add wine at all. Want a meat free meal? Skip the bacon bits.
Ingredients
  • 6 cups mushrooms, sliced
  • 3 cups leeks, thinly sliced
  • 3 cloves garlic, minced
  • ½ cup red wine
  • 32 ounces low sodium vegetable broth
  • 2 cups water
  • 4 tablespoons cornstarch
  • ¼ cup water
  • ½ cup fat free half and half
  • ½ cup parsley, finely chopped
  • ¼ cup bacon bits
Instructions
  1. Preheat a large stock pot over medium high heat and add oil.
  2. When the oil is hot add the mushrooms and leeks. Cook for 5 minutes stirring frequently. Add garlic and wine. Cook another 3 - 5 minutes until vegetables are very soft.
  3. Add broth and water. Bring to a bowl and cook another 10 - 15 minutes. Vegetables should be very tender.
  4. Combine cornstarch and ¼ cup water until smooth. Remove soup from the heat and quickly stir in the cornstarch.
  5. Put pot back on the heat and bring to a boil. Reduce heat to medium and stir until soup is desired consistency. It should be gravy consistency.
  6. Using and immersion blender, or a standard blender. Blend soup until creamy.
  7. Season with salt and pepper to taste.
  8. Add parsley, half and half and bacon bits.
  9. Return to heat to warm through.
Notes
Calories: 187kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 3.29g
Monounsaturated fatty acids: 4.06g
Polyunsaturated fatty acids: 1.22g
Total fat: 8.56g
Calories from fat: 77
Cholesterol: 10mg
Carbohydrate, by difference: 18.43g
Total dietary fiber: 1.75g
Protein: 3.61g
Total lipid (fat): 10.22g
Water: 377.15g
Ash: 3.24g
Total sugars: 5.54g
Calcium: 60mg
Iron: 1.75mg
Magnesium: 27mg
Phosphorus: 115mg
Potassium: 401mg
Sodium: 655mg

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Comments

  1. says

    My daughter and I love mushrooms and can have them in anything and everything!
    All the mushroom goodies here look so fabulous. Since I am living in tropical India, we have soups only occasionally here because the weather swings between warm and hot.

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