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Cream Of Mushroom Soup IV


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  • 1 pound hon-shimeji mushrooms
  • 4 slices bacon
  • 1 small onion chopped
  • 4 cups diced potatoes
  • 2 cups water
  • 2 cups light cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoon butter
  • 1/2 cup diced red peppers
  • 8 ounces clam juice
  • 1/2 cup white wine


Servings 4


Step 1

Chop mushrooms with stems. Cut bacon into 1-inch strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half of the fat.

Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 minutes. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.

This recipe yields 4 to 6 servings.

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