Creamy Mushroom Soup with Bacon and Fried Sage

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Creamy Mushroom Soup with Bacon and Fried Sage |

This soup combines some of my favorite flavors — earthy mushrooms, creamy coconut milk, sweet and salty bacon and the rustic crunch of fried sage. Oh wait, and I forgot to mention truffle salt — my latest obsession! While this may seem like a fancy dish you might prepare for company, I say bust it out for a weeknight dinner and treat yourself! If you feel compelled to skip the fried sage, don’t! The texture of the creamy soup mixed with crumbled bacon and fried sage is quite the treat. Trust me!

Creamy Mushroom Soup with Bacon and Fried Sage |
4.9 from 7 reviews
Mushroom Soup with Bacon and Fried Sage
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 slices thick-cut, pastured bacon
  • 1 cup dried porcini mushrooms
  • 1 cup warm water
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 small zucchini, diced (about 3 cups)
  • 1 cup bone broth
  • 1 teaspoon sea salt
  • Solid cooking fat, for frying
  • ¼ cup fresh sage leaves, separated from the stem
  • 1½ cups coconut milk
  • ½ lemon, juiced
  • Truffle salt or regular sea salt, to taste
  1. Add the bacon to the bottom of a heavy-bottomed soup pot. Turn to medium-low heat, and cook until crispy, turning when needed, about 10 minutes.
  2. Meanwhile, rehydrate the mushrooms by soaking them in 1 cup of warm water while the bacon cooks.
  3. Depending on how thick your bacon was, you should have 4-6 tablespoons of fat rendered after cooking the bacon. Set aside 2-3 tablespoons to cook the sage in later, and add the onions to the pot with the bacon grease, cooking at medium heat. Stirring occasionally, cook the onions for 7 minutes, until translucent.
  4. Meanwhile, chop the bacon pieces into bits and set aside to garnish the soup later.
  5. Add the garlic, stir, and cook for a minute, until fragrant. Add the zucchini and cook for another minute or two. Add the bone broth, mushrooms and soaking water, and 1 teaspoon sea salt. Simmer for 10-15 minutes, until zucchini is just tender.
  6. While the vegetables are simmering, add the bacon grease to a small skillet. If you didn't have a lot left over from cooking the bacon, add a couple of tablespoons of solid cooking fat here. Turn it on medium heat, and get the oil hot enough to fry the sage leaves--you can test by dropping one leaf in. It should bubble and sizzle as the leaf fries. Add in the sage leaves one at a time and fry for 30 seconds to 1 minute each, until they stop bubbling. Transfer to a paper-towel-lined plate to crisp up and set aside to garnish the soup later.
  7. When the vegetables are finished, turn off the heat, add the coconut milk and lemon juice, and stir to combine. Blend the soup to a thin consistency in batches (the room temperature coconut milk should make it cool enough to blend; if not wait a few minutes).
  8. Serve warm garnished with bacon bits, fried sage leaves, and truffle salt.
Note: Save the cooking fat left over from frying the sage--it is delicious to stir into soups or to use for cooking!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Heather says

    Excellent texture and taste. The sage leaves really add the interest.
    The challenge is finding dried mushrooms that do not come from Chine!

    • Mickey Trescott says

      Hi Heather,
      Have you tried your local farmer’s market for mushrooms? They are all over this time of year!

    • minat2012 says

      I live in Australia and the only dried porcini we get here are from Italy. Try an Italian deli. They are expensive and quite strong in flavour so maybe you could use one or two packs of dried porcini (about 5 grams each pack, I think) and the rest can be fresh mushrooms. That should really be only two or three fresh mushrooms.

  • Tiffany says

    Hi. Really looking forward to this soup! What brand of truffle salt are you using? There are so many with mixed reviews on amazon, that I never bothered to purchase one. Thanks.

  • […] Mushroom Soup with Bacon and Fried Sage from Autoimmune Paleo – AIP, Bacon Infused, Bone Broth This AIP version of mushroom soup uses dried porchini mushrooms and a combination of bone broth, coconut milk and lemon juice for the stock. Bacon is used both for the fat to flavor the soup and as a crispy garnish, along with a garnish of fried sage, to give the soup some texture as you serve it and to really elevate the soup. […]

  • […] soup and felt smug because it was actually nicer than any mushroom soup I had made before. Recipe here I made mine without […]

  • […] Creamy Mushroom Soup with Bacon and Fried Sage (AutoimmunePaleo) […]

  • Erica says

    I made this for dinner tonight! Love it! It was a refrigerator clean out day, so I substituted dried porcini for fresh cremini, spinach for zucchini, and used more bone broth. I opted out of blending because I melted the blender gear last week with nomato sauce! lol. Thanks for the great recipes and inspiration for wellness.

  • Katie says

    Could I easily sub in fresh mushrooms in this?

    • Mickey Trescott says

      Katie – It might throw off the ratios a bit, but I bet it would work!

  • Kristen says

    I used your soup recipe as a base, but because I didn’t have bacon in the house I started with a tablespoon of avocado oil and sauteed some local pastured ground pork. I also only had 8oz of fresh shiitake. I also ended up adding celery leaves as I just harvested my celery plants. WOW! Recipes like this are going to make AIP so much more than a diet and truly enjoyable as well! Thank you for this incredibly inspiring recipe.

    • Mickey Trescott says

      Awesome modifications, I’m so happy it worked out for you!

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  • Jessica says

    Love this soup. Zuc is out of season so what’s a good substitute?

    • Mickey Trescott says

      Hi Jessica! I think it would be delicious with butternut squash!

  • Natalie Saylor says

    Really really enjoyed this. I used regular sauteed mushrooms as I didn’t have porccini and I loved all the subtle flavors. I was afraid the coconut milk would be weird but it imparted a great flavor. Super satisfying. AIP never tasted so good! This will definitely be a staple.

    • Mickey Trescott says

      I’m so happy you loved it Natalie!

  • […] Tomatoless Soup @ Kat’s Primordial Table Arugula, Endive, Avocado Soup @ Provincial Paleo Creamy Mushroom Soup with Bacon and Fried Sage @ Autoimmune Wellness Spiced Turnip Soup @ Real Food and Love Jerusalem Artichoke Soup @ Zesty […]

  • Colleen says

    I LOVE this soup. I have reintroduced alcohol so I was a bit naughty and deglazed the pan with sherry.
    I’m sure this will become a go-to — as so many of your recipes do — both from here and your books.
    Thank you!

  • beth says

    Yummmm! I have had your Nutrient Dense Kitchen cookbook since it first came out, and have been eyeing this recipe in there ever since, and tonight I FINALLY made it…I cannot believe I waited so long. It was incredible! I actually just came online to search for more AIP porcini recipes, and saw the recipe here, so just wanted to say THANK YOU!!

    • Mickey Trescott says

      I am so happy it worked for you, Beth!

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