Hearty Seafood Cream Soup

You’ll Need

½ pound jumbo peeled and deveined shrimp

Crab Legs

1 cup Lobster mushrooms

4 Tbsp butter

4 Tbsp flour

¼ cup of minced white onion

1 Tbsp garlic paste

2 cups seafood or shrimp stock

1 cup heavy cream (use ½ cup for thinner soup)

1 cup Milk

Cajun seasoning to taste

Salt and Pepper to taste

Olive oil

Parsley for garnish (optional)


Heat butter in a large pot over medium-high heat until melted. Sauté minced onions and lobster mushrooms for 2 to 3 minutes until softened.

Add garlic paste and sauté until fragrant, about 1 minute.

Add flour and mix well for about two minutes.

Add milk and seafood/shrimp stock stirring after each ingredient. (Add this slowly to obtain your desired thickness)

Bring to a boil, reduce heat to low, season with salt, pepper and Cajun seasoning.

Cover and allow to simmer for 15 minutes, while occasionally stirring, until thickened.

After about 7 minutes add your heavy cream and stir.

I partially cook my shrimp separately season with Cajun seasoning and cook on stove in the olive oil for 1 minute on each side. (this is optional you can add your uncooked shrimp the same time you add your crab).

Adjust your seasoning to your taste.

Add your crab

Cover and continue to let simmer for the remaining 15 minutes.

Turn off heat and add your shrimp

Garnish with parsley.

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