Creamy Mushroom Bacon Soup

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 6


  1. 2 bags (10 ounces each) sliced baby bella mushrooms
  2. 6 slices bacon, chopped
  3. 2 teaspoons minced Compliments Organic Fresh Tarragon
  4. 11/2 teaspoons minced Compliments Organic Fresh Thyme
  5. Salt and freshly ground pepper
  6. 21/2 cups Compliments Beef Broth
  7. 3 tablespoons Compliments Unbleached Flour
  8. 1/4 cup dry sherry or additional beef broth
  9. 2 cups Lucerne® Half and Half


  1. Combine mushrooms, bacon, tarragon, thyme, and salt and pepper to taste in a 12-inch nonstick frying pan. 
  2. Place over medium-high heat. 
  3. Cover pan and cook,stirring often, until mushrooms exude juices, 7-8 minutes. 
  4. Uncover pan and cook,stirring often, until liquid evaporates and mushrooms are well browned, 5-7 more minutes. 
  5. Remove pan from heat.
  6. Spoon half the mushroom mixture into a blender along with 1 cup of broth.
  7. Whirl until mixture is smoothly puréed. Set aside. Return remaining mushrooms in frying pan to medium-high heat. 
  8. Sprinkle flour over mushrooms and stir to blend.
  9. Cook 1 minute.
  10. Whisk in remaining broth, the sherry, and the puréed mixture. 
  11. Bring to a simmer,stirring often. 
  12. Simmer 3-4 minutes then add half and half and cook just until heated through, 1-2 minutes. 
  13. Ladle into bowls and serve immediately

Healthier Alternative: Substitute Lucerne® Fat Free Coffee Creamer for regular half and half for a drastic reduction in fat without sacrificing flavour.