Silky mushroom soup with crispy shiitake bacon

Ever since I was a little kid I’ve loved cream of mushroom soup.

Mushrooms are powerhouse sources of nutrition. They are rich in selenium, b vitamins, and copper, plus they are great sources of fiber and protein.

In this yummy recipe I used cremini mushrooms for the base and shiitakes for the garnish.

Shiitake mushrooms are pretty special when it comes to overall health and vitality. For centuries they have been considered a healing food in Asian cuisine. Modern science confirms that shiitakes heal chromosome damage caused by anti-cancer treatments, boost immunity, reduce cholesterol and support cardiovascular health, have hypolipidaemic effects that promote weight loss, and are a good source of vitamin d.[1]

But, beside all of the science about mushrooms, I eat them because they are just plain old DEEEEEELICIOUS!

I love the texture, I love the flavor, and I love the deep umami satisfaction my body feels after eating them. You can read more about umami here: Do you crave umami?

If you love mushrooms, I know you’re going to enjoy this recipe.

For those of you that are dairy free, just omit the cream/milk and it’ll still be totally yummy!

Silky mushroom soup with crispy shiitake bacon
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Food is Medicine
Serves: 4-5 servings
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. grass-fed butter
  • 1 large onion, peeled and diced
  • 24 oz cremini mushrooms (or button mushrooms), chopped
  • 1 tsp. organic dried tarragon
  • 4 cups chicken stock
  • 8 oz shiitake mushrooms, thinly sliced
  • 1 tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup heavy cream or milk (optional)
  1. In a soup pot, on a medium high heat, saute the onion in 1 tbsp. olive oil and butter, plus a couple of pinches of salt, for 2-3 minutes.
  2. Add the mushrooms and tarragon, cover and cook 5-7 minutes.
  3. Add the chicken stock and 1 tsp. sea salt and bring to a boil.
  4. Cover and reduce heat to simmer for 10 minutes.
  5. Remove ingredients from the soup pot and puree in a food processor, blender or Vitamix
  6. Add the ingredients back into the soup pot with the black pepper and heavy cream.
  7. Gently simmer the soup for 2-3 minutes. Do NOT bring back up to a boil.
  8. Garnish with shiitake bacon (see below)
  9. For the garnish:
  10. Preheat the oven to 375
  11. Coat the shiitake mushrooms with olive oil
  12. Place onto a baking tray and roast 20 minutes or until crispy
  13. Season with sea salt as soon as they come out of the oven