Bacon Mushroom Soup

A rich, savory soup built in layers using bacon, assorted mushrooms, and a touch of Marsala wine for depth of flavor. This recipe leans into deep mushroom flavor, slow simmering, and a classic pan-building technique that rewards patience.

This creamy mushroom soup is built slowly for deep flavor. Starting with mushrooms cooked in batches, rendered bacon fat, and a simple flour-based roux. The long simmer brings everything together into a rich, savory broth. The Marsala wine adds warmth and depth, not sweetness.

For more soups and stews with a Puerto Rican twist, try Caldo Santo, a Puerto Rican fish-and-coconut soup that will give you a skip in your step. Caldo Gallego is a Galician-inspired soup with beans, cabbage, ham, and potatoes. And for a hearty yet brothy alternative, Asopao de Pollo, rice and chicken in a brothy mix with plenty of veggies.

Why you'll love this recipe

• Deep mushroom flavor without needing specialty mushrooms.
• One pot, built step by step.
• Flexible: easy to make vegetarian.
• Perfect for cold days or make-ahead meals.

Ingredient Notes

• Mushrooms: Button mushrooms make up the bulk of the soup and provide a mild, savory base. Portabella adds a deeper, earthy, almost meaty flavor, while shiitake brings a more delicate bite and layered umami. A mix of white and baby bella also works well if that's what you have available.
• Bacon: Adds fat,  salt, and smokiness. Can be omitted for a vegetarian version.
• Marsala wine: Use dry Marsala, not sweet. This helps deglaze the browned bits at the bottom of the pot, lifting those flavors into the soup. 

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Vegetarian: Skip the bacon and use olive oil or butter instead. Add a pinch of smoked paprika for depth, and adjust salt to taste.
• Dairy-free: Instead of flour and milk, stir in unsweetened cashew butter at the end to add creaminess and body.
• Gluten-free: Replace the flour with a gluten-free flour blend, or use a cornstarch slurry added toward the end of cooking.
• No Marsala: Use dry sherry or dry white wine instead. Red wine will also work, but it may give the soup a slightly pink or darker tone.
• Extra creamy: Add more cream at the end, not during the simmer.

How to make Bacon Mushroom Soup

1. Step 1: Prep the Mushrooms.
   Chop the mushrooms and set aside. Use the pulse setting on a food processor for most of the button mushrooms, and a knife for the portobello and shiitake.

2. Step 2: Brown the First Batch of Mushrooms.
   Cook half of the mushrooms in a dry pot over medium-high heat. Let them release their moisture and brown to concentrate their flavor. Once golden, remove from the pot and set aside.

3. Step 3: Render the Bacon.
   Add the bacon to the same pot. Cook until the fat renders and the bacon begins to crisp. Do not drain the fat.

4. Step 4: Build Body and Texture.
   Return the cooked mushrooms with the bacon to the pot. Add the remaining raw mushrooms and onions. Cook until the onions soften and the mushrooms begin to shrink and cook down. The first batch adds deeper, concentrated mushroom flavor, while the second batch provides body and texture.

5. Step 5: Add Aromatics.
   Add the garlic and sofrito. Stir and cook for 30-60 seconds, just until fragrant.

6. Step 6: Build the Roux.
   Sprinkle the flour over the mixture. Stir well and cook for 1-2 minutes, until the flour turns light golden and a slight nutty aroma develops. If using a slurry, omit this step.

7. Step 7: Deglaze with Marsala.
   Deglaze with the Marsala wine, scraping the bottom of the pot to release the browned bits. Let it simmer briefly until slightly thickened.

8. Step 8: Simmer and Finish.
   Add the broth and bring to a gentle simmer. Simmer uncovered for 20-30 minutes, stirring occasionally, until the mushrooms are tender and the soup thickens. Stir in the cream until fully incorporated. If using a slurry instead of flour, add it now and mix until the desired thickness is reached. Adjust seasoning as needed. Serve hot, finished with chopped culantro or chives.

Expert Tips

• Use a heavy-bottomed pot or Dutch oven for even heat.
• If your soup thickens too much, thin it with warm broth, not water.
• Store leftovers in an airtight container for up to 4 days.
• This soup does not freeze well once cream is added. Freeze before adding cream if needed.

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