Bacon Mushroom Soup With Parmesan Broth

This sinus clearing, soul-warming, hangover-curing brothy mushroom soup is magic in a bowl.  A quick parmesan broth using the rinds (that typically get trashed) gives it big Umami vibes. 


  • 4 large handfuls wild mushrooms (try shrooms like shitake, enoki, shimeji, chanterelle, portobello)
  • 1/4 lb. bacon, cut into lardons 
  • 2 onions, sliced into chunks
  • 2 garlic cloves, sliced
  • 1 parmesan rind
  • 2 sprigs thyme
  • 2 tablespoons sherry vinegar
  • 16 oz. canned white beans (cannellini), drained (or dried soaked overnight)
  • extra virgin olive oil
  • 1 small handful Parmesan cheese, freshly grated, for serving


  1. Render bacon until golden brown, add onions and sweat for 2 minutes, add 2 sprigs of thyme and parmesan rind. 
  2. Deglaze with sherry vinegar, add beans and cover with a couple of inches of water, let simmer for 30 minutes. 
  3. Fry mushrooms in a touch of olive oil, don't move them around too much so they develop a nice brown sear.  When browned, add garlic and sauté for 2 minutes, deglaze with a dash of sherry vinegar.  Finish with salt and pepper and add thyme leaves of 2 thyme sprigs.  
  4. To serve, place some mushrooms in the bottom of a bowl, top with brothy bean and bacon mixture and finish with a touch of grated parmesan.  

Pro Tip: Don't serve it too hot! Letting a soup cool for 1-2 minutes will make the flavours come out as opposed to you or your guests worrying about burning themselves.  It is possible to serve a broth too hot!

Recipe Video Here:

Bacon Mushroom Soup With Parmesan Broth

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