Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Creamy Mushroom Bacon Soup with Pear & Mixed Greens Salad.

  • 8 slices
    bacon
  • 708 ml
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 118 ml
    heavy cream
  • 2
    pears
  • 1 (142 g) pkg
    spring mix (mixed greens)
  • 0.454 kg
    white mushrooms
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cornstarch
  •  
    extra virgin olive oil
  •  
    salt
  •  
    thyme
  • 1
    Wash and slice the mushrooms.
    0.454 kg white mushrooms
  • 2
    Peel and small dice the onion. Peel and mince the garlic.
    1 medium yellow onion
    2 cloves 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.
    2 tbsp butter, unsalted
    ½ tsp thyme
    1 tsp salt
    1 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.
    8 slices bacon
    
  • 6
    Sprinkle cornstarch over the mushrooms and stir to coat.
    2 tbsp cornstarch
    
  • 7
    Pour in the broth and cream. Stir well and bring the soup to a simmer. Cook until thickened, 1-2 minutes.
    708 ml (3 cups) chicken or vegetable broth
    118 ml (½ cup) heavy cream
  • 8
    Wash and dry the greens.
    1 (142 g) pkg spring mix (mixed greens)
    
  • 9
    Wash, core, and thinly slice the pears.
    2 pears
    
  • 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!
    4 tbsp extra virgin olive oil