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Creamy Mushroom Bacon Soup with Pear & Mixed Greens Salad.

  • 4 slices
    bacon
  • 12 fl oz
    chicken or vegetable broth
  • 1 clove
    garlic
  • 2 fl oz
    heavy cream
  • 1
    pear
  • ½ (5 oz) pkg
    spring mix (mixed greens)
  • ½ lb
    white mushrooms
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cornstarch
  •  
    extra virgin olive oil
  •  
    salt
  •  
    thyme
  • 1
    Wash and slice the mushrooms.
    ½ lb white mushrooms
  • 2
    Peel and small dice the onion. Peel and mince the garlic.
    ½ medium yellow onion
    1 clove garlic
  • 3
    Melt butter in a medium saucepan over medium heat. Add the mushrooms, onion, and garlic. Season with thyme, salt, and pepper. Cook, stirring occasionally, until tender, 5-6 minutes.
    1 tbsp butter, unsalted
    ¼ tsp thyme
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Heat a skillet over medium heat.
  • 5
    Chop the bacon into smaller pieces. Add to the skillet and cook until crispy, 3-4 minutes.
    4 slices bacon
    
  • 6
    Sprinkle cornstarch over the mushrooms and stir to coat.
    1 tbsp cornstarch
    
  • 7
    Pour in the broth and cream. Stir well and bring the soup to a simmer. Cook until thickened, 1-2 minutes.
    12 fl oz (1 ½ cups) chicken or vegetable broth
    2 fl oz (¼ cup) heavy cream
  • 8
    Wash and dry the greens.
    ½ (5 oz) pkg spring mix (mixed greens)
    
  • 9
    Wash, core, and thinly slice the pear.
    1 pear
    
  • 10
    Purée the soup with an immersion (hand) blender or regular blender if desired. Otherwise, leave as is.
  • 11
    Arrange a bed of greens on a plate, top with pear slices, and drizzle with olive oil. Pour soup into a bowl and sprinkle with bacon. Enjoy!
    2 tbsp extra virgin olive oil