Bacon Mushroom Cheeseburger Soup
Although I’ve always appreciated a good bowl of soup during the cooler months, it’s only been in the past couple of years that I’ve gotten so much utter enjoyment from a pot of soup created on my own stove. I just plain crave the whole process now. The chopping. The slicing. The browning. The simmering. And then sitting down with my family to enjoy all the warm-your-soul goodness.
This Bacon Mushroom Cheeseburger Soup was inspired from a meal I had while visiting my parents last winter. If you could imagine a bacon mushroom cheeseburger (yum!)…in a bowl…this would be it!
My mom always creates deliciously flavorful burgers. Due to her obvious love of onions, she mixes the ground beef with Lipton Onion Soup Mix. And then there is a sprinkling of black pepper and Lawrys seasoned salt on the formed patties before sending them on their way to the hot fry pan or grill. So I knew this soup needed to incorporate those familiar flavors from the burgers I’ve always adored.
This beefy burger of a soup has been a big hit around here. Especially with the toasted garlic buns for dipping. More than one family member has told me these are not optional with this soup – they are a must. And I would add that the bright and sour contrast of a few dill pickle chips in your bowl will go a long, long way, too. What’s a bacon cheeseburger without dill pickle chips anyway?!
photo by Morgan Mosiman Photography
When my friend, Morgan, of Morgan Mosiman Photography told me she had a great toddler photo shoot last week…with a gorgeous fall backdrop of Stillwater down by the river…well, I just had to see that autumn gorgeousness. And then I wanted to share it!
If you are looking for a portrait photographer based in the Twin Cities (available to travel throughout Minnesota, Wisconsin, and beyond), please check out Morgan’s work. Morgan has taken photos of my family on several occasions and always delivers refreshing top-notch portraits. From newborns to high school seniors to families, she will perfectly capture your family through her lens.
photo by Morgan Mosiman Photography
For the soup:
- 8 slices thick-cut bacon
- 2 pounds lean ground beef
- 2 tablespoons Lipton Onion Soup Mix
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 16 ounces button mushrooms, sliced
- 4 large cloves garlic, minced
- 6 cups reduced sodium beef broth (chicken broth is also fine, but we prefer the beef)
- 2 cans (14.5 ounces each) diced fire roasted tomatoes (do not drain)
- 2 cans (10.75 ounces each) cheddar cheese soup
- 2 cups half & half
- 1 tablespoon Worcestershire sauce
- ¼ cup ketchup
- 1 tablespoon prepared mustard
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon Lawrys seasoned salt
- 1 teaspoon black pepper
- ½ cup sour cream
- dill pickle chips
- shredded cheddar cheese
For the toasted garlic buns
- 1 dozen whole wheat dinner rolls, sliced
- 2 tablespoons unsalted butter, use more if you like
- 1 teaspoon garlic powder, use more if you like
- For the soup: In a heavy pot with tall sides (a small to medium sized stock pot works great) over medium heat, fry the bacon. Remove to a plate lined with a paper towel to drain. Let cool, then roughly chop and set aside.
- Drain the bacon grease and return pot to the burner. Add the beef, breaking it up into smallish bite-size pieces. Sprinkle with Lipton Onion Soup mix and stir. Once the beef is thoroughly browned, remove to another plate lined with a paper towel to drain. Set aside.
- Drain any grease from the pot and return to the burner again. Add the butter. Once it is mostly melted, add the onion, mushrooms, and garlic. Stir well. Cook until onion and mushrooms are thoroughly softened, about 15 minutes.
- Add the browned beef back to the pot, followed by the beef broth, tomatoes, cheddar cheese soup, half & half, Worcestershire sauce, ketchup, mustard, cumin, chili powder, garlic powder, Lawrys salt, and black pepper. Let the soup heat up as you occasionally stir it.
- Once the soup is hot, stir in the sour cream and chopped bacon. Let it cook another minute or so to warm throughout.
- Serve with optional garnishes of dill pickle chips and shredded cheddar cheese, with toasted garlic buns for dipping.
- For the toasted garlic buns: Lightly butter the cut sides of each dinner roll. Sprinkle lightly with garlic powder. Cook, cut/buttered side down, on an outdoor grill or indoor grill pan, skillet, or griddle, over medium-high heat until nicely browned.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 121mgSodium: 1287mgCarbohydrates: 32gFiber: 5gSugar: 9gProtein: 34g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
I’m linking up with the following this week:
Cheryl at TidyMom for I’m Lovin’ It (Recipe Organization)
Robyn at Add a Pinch for Mingle Monday
Rachel at A Southern Fairytale for Mouthwatering Monday (Homemade Meat Seasoning)
Carolyn at Cookin’ For My Captain‘s linky party (Baked Potato Soup)