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Smoked Bacon & Mushroom Soup (gf)

You can make this in minutes and cook it in a pot or your slow cooker. I include methods for each below.

I also included 2 ways to cook the smoked rashers, one gives more flavour but is more time consuming and costs more to make due to the use of your oven.

It is an oil free soup if you make it the Gluten Free way which is the way I made it today.

I think the cream is important it gives the soup a nice creamy colour and enriches it, though you can leave it out if you prefer. If you do, may I suggest adding a tin of white butter beans at the end then blend the soup once more. If you are totally stuck, add a little milk, which won’t add the richness but will give it a nice creamy colour.

If using flat cap mushrooms like I did the the addition of a lighter colour will be important as flat caps or open cup mushrooms makes the soup very dark.


To freeze, leave out the cream and freeze in portions. Defrost then add the cream when you reheat it.



Allergens : Contains Lactose, Gluten Free Method Included
Mushrooms - 500g
Smoked Rashers - 200g
Onion - 1 Medium
Garlic Cloves - 2
Knorr vegetable stock cubes - 4
Water - 2 ltrs
Dijon Mustard (optional) - 2 tsp
Spring Onion (optional) - 1/2 bunch
Fresh Basil (optional) - Handful
Potatoes - 500g
or make a roux (not gf)
Butter or Margarine (butter is better) - 50g
Plain Flour - 50g


GETTING READY You will need - 1 good sized pot, 1 stick blender or food processor, 1 wooden spoon or similar, 1 sharp knife, 1 chopping board.
You have 2 choices when doing the rashers. Preheat your oven to 180c GM4 then wrap the rashers in tin foil so no steam escapes and bake for 15 minutes OR cut them into small cubes and cook them in the pot with 2 tbsp of oil.
Cut the mushrooms into small cubes, they don't have to be too precise. Make the small enough to fit into the blades of your stick blender. Add these to the pot after you cooked the rashers.
If doing the rashers in the oven, remove from the oven after 15 minutes then allow to cool for a few more.Be careful when opening the foil as hot steam will burn you. The juices are very important, so you need to get them into the soup pot then chop the rashers and add those as well.
Chop the potatoes , onion and garlic then add these as well.
Cook for about 2 minutes then add the water and stock cubes. Stir well then simmer for 15 minutes.
After the soup has simmered for 15 minutes, blend it with the stick blended until nice and smooth.
Add the cream, milk or white butter beans, chopped spring onion and half the basil if using them, then blend again.
Add the pepper and mustard if using them.
Taste and serve immediately if happy. Chop the last of the basil and sprinkle a little on top just before serving . Soups are always better if you can leave them to simmer longer. I simmered mine on the stove for almost 45 minutes.
Do the rashers in either of the two ways described above in steps 1 and 3.
Chop all the ingredients up into a small cube then add them to the slow cooker.
Boil the water then add it along with 2 stock cubes.
Cover and leave for 3-4 hours on low or 1 hour on high.
When the times is up, follow the method above from step 7.
IF USING THE BUTTER AND FLOUR Make a roux by slowly melting the butter in a pot, then add the flour and stir with a wooden spoon for 1 minute. It will look a little like smooth sand when done. This is a roux and used to thicken soups and sauces. It is not Gluten Free. Add this instead of the potatoes in step 4.

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