@fationatefoodbelly‘s Creamy Mushroom Seafood Soup gets its depth of flavor and silky texture from our Organic Cream-Top Whole Milk, Organic Heavy Whipping Cream, and Organic Unsalted Sweet European Style Butter.
Preparation: Slice the mushrooms, chop the onion, and mince the garlic. Optional: Sear 3 slices of mushrooms and put aside to garnish on the soup at the end.
If using the red carabinero prawns, sear the prawns in the same pan for 2-3 minutes. Sauté Aromatics: In a pan, heat up oil on medium heat. Add chopped onions and garlic, sautéing until softened and fragrant.
Add the sliced mushrooms, shrimp, and bacon to the pan and deglaze with white wine. Cook until golden brown and the alcohol is fully evaporated. Then put it aside.
Create Roux: In the same pan, melt the butter and add in the flour. Stir continuously to create a roux, which will serve as the thickening agent for the soup. Pour in the milk and heavy whipping cream, stirring gently to create a luscious, creamy consistency. Then allow the soup to simmer for 2-3 minutes.
Add in the red prawn heads to the soup. Gradually stir and allow the mixture to simmer, letting the flavors combine for another 2-3 minutes. Sprinkle in the dried thyme and Parmesan, season the soup with salt and pepper according to your taste preferences. Gently add the sauté ingredients into the simmering broth, cooking until everything is well combined.
Ladle the creamy mushroom seafood soup into a small crock pot, and garnish the soup with the seared mushrooms and the prawn. Then, cover with a puff pastry and brush on the egg wash. Bake in the oven for 10 minutes at 400F.
Rest the soup for 2-3 minutes and enjoy!
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