NZ Woman's Weekly

Portobello Mushroom & Smoky Bacon Soup

Portobello Mushroom & Smoky Bacon Soup
  • Meal Type

  • Total time

    45 minutes
  • Servings

  • Courses


Nothing beats a hearty winter soup – and this one packs a real punch. We have finished ours off with a drizzle of truffle oil to enhance that forest-floor flavour, but you can also use olive oil or garlic-infused avocado oil if you wish.


  • 40g butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 tsp fresh thyme leaves
  • 3 rashers smoky bacon,
  • chopped
  • 350g field or flat mushrooms, chopped
  • 2 large potatoes, 1.5cm dice
  • 1L chicken or vegetable stock
  • ¼ cup crème fraîche
  • or sour cream
  • 1 tbsp chives, snipped
  • 1-2 tbsp truffle oil or olive oil


1 Heat the butter in a large saucepan and saute the garlic, diced onion, thyme and bacon for 4-5 minutes over a medium heat until the onion is soft and bacon coloured.

2 Add the mushrooms, potatoes and stock, and simmer for 20-30 minutes until the potatoes are soft.

3 Remove from the heat and blend until smooth with a stick blender or food processor.

4 Return to the saucepan and heat to serve. Ladle into serving bowls and garnish with a dollop of crème fraîche, a few snipped

Serves four.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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