This rich and velvety soup combines earthy mushrooms with fresh spinach in a luxuriously creamy base, topped with crispy bacon crumbles for the perfect contrast. It's the ultimate comfort food that's elegant enough for dinner parties yet cozy enough for a quiet weeknight meal.

Recipe Details
Units:
Prep: 20 Cook: 35
Ingredients
  • 170g thick-cut bacon, diced
  • 30g unsalted butter
  • 1 large yellow onion, diced
  • 680g mixed mushrooms (cremini, shiitake, oyster), sliced
  • 4 cloves garlic, minced
  • 15ml fresh thyme leaves
  • 45ml all-purpose flour
  • 120ml dry white wine (optional)
  • 960ml vegetable broth
  • 240ml heavy cream
  • 200g fresh baby spinach
  • 5ml salt (to taste)
  • 2ml freshly ground black pepper
  • 1ml freshly grated nutmeg
  • 15ml fresh lemon juice
  • 60ml Parmesan cheese, grated
  • 30ml fresh chives, chopped
Instructions
  1. In a large heavy-bottomed pot, cook 170g thick-cut bacon over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels. Set aside, leaving 2 tablespoons of fat in the pot.

  2. Add 30g unsalted butter to the bacon fat and melt. Add 1 large yellow onion and cook for 4-5 minutes until softened and translucent.

  3. Add 680g mixed mushrooms (cremini and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. Add 4 cloves garlic and 15ml fresh thyme leaves, cooking for 1 minute until fragrant.

  4. Sprinkle 45ml all-purpose flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.

  5. If using 120ml dry white wine (optional), add it now and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol.

  6. Gradually add 960ml vegetable broth, whisking constantly to prevent lumps. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened.

  7. Stir in 240ml heavy cream and bring back to a gentle simmer. Season with 5ml salt (to taste), 2ml freshly ground black pepper, and 1ml freshly grated nutmeg.

  8. Add 200g fresh baby spinach and stir until wilted, about 2-3 minutes. Stir in 15ml fresh lemon juice and 60ml Parmesan cheese.

  9. Taste and adjust seasoning as needed. Ladle into bowls and top with crispy bacon crumbles and 30ml fresh chives.

Tips

Mushroom Preparation: Don't overcrowd mushrooms in the pan - cook in batches if necessary for proper browning. Well-browned mushrooms develop deeper, richer flavor.

Bacon Alternatives: For a lighter version, omit bacon and use olive oil instead of bacon fat. You can also use turkey bacon or pancetta for different flavor profiles.

Consistency Control: For a thicker soup, simmer uncovered longer to reduce. For thinner consistency, add more broth. You can also blend a portion for varied texture.

Wine Substitution: If omitting wine, add an extra splash of broth and a teaspoon of lemon juice for brightness.

Make-Ahead Tips: This soup can be made 2 days ahead without the spinach. Reheat gently and add spinach just before serving to maintain color and texture.

Storage: Soup keeps refrigerated for 4 days. The cream may separate slightly when reheated - just whisk gently to recombine.

Serving Suggestions: Serve with crusty bread, garlic toast, or grilled cheese sandwiches for a complete meal. A drizzle of truffle oil makes an elegant finishing touch.