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Dinner recipe · from the recipe book

Creamy Shrimp and Mushroom Orzo-Style Soup

Silky mushroom broth blended with cauliflower and Parmesan, studded with tender shrimp, small pasta and a garlicky, herby finish.

Creamy Shrimp and Mushroom Orzo-Style Soup

Ingredients

  • 1 lb500 gShrimpcut into bite-size pieces
  • 6½ cups sliced450 gWhite mushroomssliced
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 4 cups960 gLow-sodium chicken broth
  • 5½ oz160 gPasta, drysmall shape such as orzo or ditalini
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesan
  • 3 cups loosely packed90 gBaby spinach
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • 1½ tbsp20 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: slice the mushrooms, dice the onion, mince the garlic, cut the cauliflower into florets, cut the shrimp into bite-size pieces and chop the parsley. Keep the shrimp refrigerated until step 7.
  2. Heat half the olive oil in a Dutch oven over medium-high heat. Add half the mushrooms and cook 6–8 minutes until browned; transfer these browned mushrooms to a plate to use as a topping later.
  3. Add the remaining half of the olive oil, the onion and the remaining half of the mushrooms; cook 5 minutes until soft. Stir in the garlic, thyme and red pepper flakes for 1 minute.
  4. Add the cauliflower and chicken broth, bring to a boil, then cover and simmer 15 minutes until the cauliflower is very tender.
  5. Stir in the milk and Parmesan, then purée the soup until smooth with an immersion blender (or in batches in a blender, venting the lid).
  6. Return to a simmer, add the pasta and cook, stirring often, 9–10 minutes until tender.
  7. Add the shrimp and the reserved browned mushrooms; simmer 3–4 minutes until the shrimp are pink and opaque (145°F/63°C).
  8. Stir in the spinach until wilted, then add the lemon juice, salt and black pepper. Ladle into bowls and top with the parsley.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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