Slice shiitake mushrooms thinly, cut king oyster mushroom into 5mm slices, and break shimeji mushrooms into small pieces. Chop the onion coarsely.

Cut the bacon into thin strips.

Heat butter in a pot over medium heat, add bacon and onion, and sauté for 2 minutes. Add shiitake, king oyster, and shimeji mushrooms, and cook until softened.

Add flour and stir until no longer powdery. Pour in milk, water, consomme, salt, and pepper. Bring to a gentle boil, cover, and simmer on low heat for 5–7 minutes until thickened.