Very light cream of mushroom soup, no cream added but still tastes creamy.
Ingredients
- slices bacon: 2 piece (chopped)
- potatoes: 1 cup (peeled and cubed)
- onion: 0.33333 cup (chopped)
- assorted mushrooms: 1 cup (chopped)
- garlic powder: 1 tsp
- onion powder: 0.5 tsp
- ½ cups water: 1 piece
- milk: 0.5 cup
- sprig fresh thyme: 1 piece
- ½ tablespoons all-purpose flour: 1 piece
- salt and coarsely ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
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Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.
