Cream of mushroom soup with tomatoes and bacon

Total time: 30m
Preparation Time: 30m

For 4 portions

Nutritional Information

Contains 207 Kcal, 6g Protein, 6g Carbohydrates, 16g Fat


  • Soup
  • 1 onion, roughly chopped
  • 1 tbsp butter
  • 250 g mushrooms, cut into small pieces
  • 5 dl vegetable bouillon
  • 1 dl white wine
  • 1 dl single cream
  • 50 g dried tomatoes, cut into strips
  • Garnish
  • 50 g bacon strips, cut into strips
  • 2 tbsp pine nuts
  • 1 tbsp thyme leaf
  • Utensils
  • Makes approx. 800 ml

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  • Soup

    Heat the butter and sauté the onion and mushrooms for approx. 5 mins. Add the wine and stock, bring to the boil, then reduce the heat, cover and simmer for approx. 10 mins., puree. Add the cream and tomatoes and gently heat through.
  • Garnish

    In a frying pan, gently fry the bacon until crispy. Add the pine kernels, fry for about another 2 mins., remove and pat dry on kitchen paper. Mix together pine kernels, bacon and thyme and divide onto the mushroom soup.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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