Creamy Mushroom Soup
Shrimp and Crispy Bacon

A rich, velvety mushroom soup loaded with plump shrimp, savory bacon, and sweet corn. A viral café-style comfort dish made in just 35 minutes.

Ingredients

• 200 g white button mushrooms, sliced
• 150 g peeled shrimp
• 3 strips bacon, chopped
• 50 g sweet corn kernels
• 12 red onion, finely chopped
• 50 g carrot, diced
• 30 g unsalted butter
• 1 tbsp all-purpose flour
• 250 ml water
• 100 ml heavy cream
• to taste salt and black pepper
• optional dried parsley flakes

Instructions

1. 1Prepare the vegetables

   

   Begin by prepping your vegetable ingredients. Finely chop the red onions, dice the carrots into small uniform pieces, and prepare the sweet corn kernels. Organizing them in a compartmentalized container keeps your workspace tidy and ensures they are ready to add to the pan.

   Tip: Dicing the carrots uniformly ensures they cook at the same rate and provide a consistent texture in the soup.
2. 2Slice the mushrooms and bacon

   

   Next, prepare the savory components of the soup. Clean and thinly slice the white button mushrooms, and chop the bacon into bite-sized pieces. Set them aside on a plate so they are easily accessible when its time to stir-fry.

   Tip: Gently wipe the mushrooms clean with a damp cloth instead of washing them to prevent them from absorbing excess water.
3. 3Melt the butter

   

   Place a black textured frying pan over medium heat and add a square pat of butter. Allow the butter to slowly melt and coat the bottom of the pan, which will form a rich and flavorful base for sautéing the aromatics.

   Tip: Keep the heat at a moderate level to prevent the butter from browning too quickly or burning before the ingredients are added.
4. 4Sauté the aromatics

   

   Add the chopped red onions and bacon pieces into the melted butter. Stir-fry them continuously in the pan until the onions turn soft and translucent, and the bacon begins to render its fat and become highly fragrant.

   Tip: Cooking the bacon alongside the onions allows the onions to absorb the smoky bacon fat, creating a deeper flavor profile.
5. 5Add the mushrooms

   

   Once the onions and bacon are fragrant, carefully add the sliced white button mushrooms to the pan. Toss everything together to ensure the mushrooms are coated in the butter and bacon fat.

   Tip: Mushrooms act like sponges and will initially absorb the fats in the pan. Continue cooking until they release their own moisture and begin to brown.
6. 6Sauté the shrimp

   

   Add the peeled raw shrimp to the pan with the mushrooms and bacon. If the pan seems dry, add an extra splash of oil. Sauté until the shrimp just begin to turn pink and opaque.

   Tip: Adding the shrimp slightly later ensures they dont overcook and become rubbery while the aromatics are still softening.
7. 7Stir-fry until cooked

   

   Continuously stir-fry the ingredients over medium heat. Keep tossing until the shrimp completely change color from grey to a bright, opaque pink and the mushrooms are tender. Once everything looks nicely cooked, dish the mixture out and set it aside for later.

   Tip: Keep the ingredients moving in the pan so the mushrooms brown evenly and the shrimp cook uniformly.
8. 8Prepare the thickener

   

   In a separate small, clean bowl, add a generous spoonful of white flour. This will act as the thickening agent to give your cream of mushroom soup its signature rich and velvety texture.

   Tip: If you dont have flour on hand, you can easily substitute it with an equal amount of cornstarch.
9. 9Mix the flour slurry

   

   Add a bowl of clean, cold water into the bowl containing the flour. Stir the mixture well until the flour is completely dissolved and no lumps remain, creating a smooth, cloudy flour-water slurry.

   Tip: Always use cold water instead of hot water to mix with the flour to prevent it from clumping.
10. 10Melt butter for the base

    

    Return the empty pan to the stove over medium-low heat. Place another square pat of butter into the pan and let it melt completely until it starts to gently bubble and coat the bottom.

    Tip: Keep the heat low when melting butter to ensure it doesnt brown or burn, which would alter the flavor of the soup.
11. 11Incorporate the flour water

    

    Carefully pour the prepared flour-water mixture directly into the pan with the melted butter. Stir continuously as you pour to combine the liquids smoothly and start building the creamy base of your soup.

    Tip: Give the flour water a quick stir just before pouring, as the flour may have settled at the bottom of the bowl.
12. 12Add the heavy cream

    

    Pour approximately 100 grams of heavy cream into the bubbling white liquid base. Stir gently to incorporate the cream, which will enrich the soup, giving it a silky-smooth consistency and a deep milky flavor.

    Tip: If you dont have heavy cream, whole milk mixed with a little extra butter can work as a substitute, though the soup will be less rich.
13. 13Combine the sautéed ingredients

    

    Return the sautéed mushrooms, bacon, and shrimp to the pan. Stir them into the creamy base so that the savory fats and flavors from the cooked ingredients infuse throughout the soup.

    Tip: Ensure the shrimp and mushrooms are fully submerged so they can finish cooking and stay juicy within the hot liquid.
14. 14Add carrots and corn

    

    Add the prepared diced carrots and corn kernels into the simmering mixture. These vegetables add vibrant color, a bit of texture, and a natural sweetness that complements the savory cream base.

    Tip: Dicing the carrots finely ensures they soften quickly without needing a long simmering time.
15. 15Season and serve

    

    Add a small spoonful of salt and stir well. Once seasoned, pour the soup into a bowl and garnish with freshly cracked black pepper, sea salt, and parsley flakes. Serve with toasted bread if desired.

    Tip: Taste the soup before adding salt, as the bacon already provides a significant savory saltiness.

Storage & Reheating

Burn It Off

Frequently Asked Questions