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
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
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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.
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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.
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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.
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Sprinkle 45ml all-purpose flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.
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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.
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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.
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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.
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Add 200g fresh baby spinach and stir until wilted, about 2-3 minutes. Stir in 15ml fresh lemon juice and 60ml Parmesan cheese.
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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.