Guest Post: Mushroom Gnocchi Soup

We have a guest in the kitchen! Louisa of Living Lou is sharing her delicious recipe for Mushroom Gnocchi Soup.

I’m a huge fan of soups. On most Sunday afternoons you’ll find a big pot of soup on my stove. During the hot days of summer, I’ll often opt to make something in my slow cooker or pressure cooker so that it won’t heat up my kitchen, but we’ve been having a lot of cool and rainy days recently, so this recipe has been on repeat.

This is a creamy mushroom and gnocchi soup with bacon and potatoes. There is no cream in the soup itself, its thickness comes from olive oil and flour to create a thickening agent, similar to a roux. It is hearty and full of flavour, and pretty quick to make! If you wanted to make it vegetarian, you could easily leave out the bacon and swap the chicken broth for water or vegetable broth.

Serves: 4

Prep: 15 minutes

Cook: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 2 slices of bacon, sliced into lardons
  • 1 onion, diced
  • 2 carrots, diced
  • 2 yellow or white potatoes, peeled and diced
  • 3 cloves garlic, minced
  • 227g package of cremini mushrooms
  • ½ tsp salt
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups water
  • 1 tsp dried thyme
  • 500g package of shelf stable gnocchi

Method

  1. Heat a large pot over medium heat. Add olive oil and bacon, cook until pink and very slightly crisp, about 2-3 minutes. Remove from pan and set aside.
  2. Add onion, carrots and potatoes, cook stirring frequently for 3 minutes. Until the onion is translucent and carrot and potato are starting to become tender. Add garlic, mushrooms and salt. Cook another 2 minutes until garlic is fragrant and the mushrooms have begun to release their liquid.
  3. Add flour and cook, stirring frequently to cook the raw flour and avoid it burning for another 2 minutes. Slowly add the chicken broth, water and dried thyme, stirring to incorporate the flour.
  4. Return bacon to pot. Bring to a boil. Reduce heat to a simmer and cook, uncovered for 5-7 minutes until vegetables are almost fully cooked. Add gnocchi and cook another 2-3 minutes until gnocchi is tender and carrots and potatoes are cooked. You will know the gnocchi is ready when it floats to the top of the soup.

Serve & Enjoy

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