Let’s use some mushroom stock!

It was cold, windy and sleety last weekend. I guess our nice fall weather has finally left us. So it seemed like the perfect time to stay inside and make a warming, comforting soup with some of the mushroom stock I made in my last blog post

I decided to make a bacon potato soup and use a mix of my mushroom stock and some of my chicken stock, see this post for my chicken stock recipe.

To start with I heated some olive oil and added chopped bacon, onion and garlic. I let that cook for 5 minutes.


Then I added my chicken stock, my mushroom stock, diced potatoes, shredded cabbage, Worcestershire sauce and Dijon mustard. I brought to a boil and then reduced heat to simmer for 30 minutes.


I removed the pot from the heat and let the soup cool slightly. I then placed 3 cups of the soup in my blender and pureed it.

before turning blender on
before turning blender on

I put the puree back into the pot with rest of soup and warmed it over medium low heat, stirring occasionally. Once hot I stirred in salt, pepper and parsley and then served.


How did it taste? Like a warm hug!  The soup was creamy without containing dairy.  The mix of chicken and mushroom stock gave the soup a really nice flavor which really complimented the potatoes and bacon well.  This is a good one for all you potato lovers out there…you know who you are!

Bacon Potato Soup
  1. 2 TB olive oil
  2. 6 slices of bacon, chopped
  3. 1 yellow cooking onion, diced
  4. 2 cloves of garlic, finely chopped
  5. 2 cups of mushroom stock
  6. 6 cups of chicken stock
  7. 2 ½ cups of diced potato
  8. 3 cups of shredded savoy cabbage
  9. 1 tsp Worcestershire sauce
  10. 1 tsp Dijon mustard
  11. 3 TB parsley, roughly chopped
  12. Salt and pepper
  1. Heat olive oil over medium high heat in a large pot. Add bacon, onion and garlic and cook stirring occasionally for 5 minutes.
  2. Add stocks, potatoes, cabbage, Worcestershire sauce and Dijon. Bring to a boil and reduce heat to simmer for 30 minutes.
  3. Remove from heat and let stock cool slightly. Place 3 cups of soup into a blender and puree. Pour the pureed soup back into the pot, stir and place pot over medium low heat for 5-10 minutes until thoroughly warmed. Season with salt and pepper and stir in parsley before serving.
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