Creamy Mushroom Soup With Bacon

Is there anything more comforting than a big bowl of hot food, especially when it’s a homemade gluten-free soup?

"Mushroom soup is total comfort food and adding the bacon is a genius idea." DANNII

– 12 oz pastured bacon chopped into bits – 1 yellow onion minced – 4 cloves garlic minced – 1.5 pounds mushrooms sliced  – 1 tsp dried thyme – 1 tsp dried parsley – 1 tsp dried rosemary – 2 tbsp arrowroot flour


– 1 white sweet potato peeled and chopped – 3-4 cups filtered water, divided – 1/4 cup unsweetened full-fat coconut milk


– 3 tbsp balsamic vinegar – 4 cups bone broth or broth – 1/4 tso sea salt – Fresh chopped parsley for garnish optional

 First, you need to cook your bacon until crispy, leaving some grease in the pot.


Now to cook your veggies. In the same pot, sauté the onions, then add the garlic followed by the mushrooms and dried herbs. Cook for just 5 minutes to soften the mushrooms and build flavor.


Deglaze with the balsamic vinegar, and sprinkle the arrowroot flour over the veggies to create a roux. Stir to coat.


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