Description
Mushroom Cheddar Soup is a rich and comforting blend of sautéed mushrooms, sharp cheddar cheese, and creamy broth — the perfect warm bowl for chilly days or cozy dinners.
Ingredients
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 16 ounces, sliced (mix of button, cremini, shiitake)
- Thyme: 1 teaspoon dried or 1 tablespoon fresh
- All-Purpose Flour: 2 tablespoons
- Vegetable or Chicken Broth: 3 cups
- Milk: 1 cup
- Heavy Cream: ½ cup
- Cheddar Cheese: 1½ cups, freshly grated
- Salt: to taste
- Black Pepper: to taste
Instructions
- Preheat Your Equipment: Heat butter and olive oil in a large pot over medium heat.
- Combine Ingredients: Add onions and garlic, sauté until soft. Add mushrooms and cook until browned.
- Prepare Your Cooking Vessel: Stir in thyme and flour. Cook 1–2 minutes.
- Assemble the Dish: Slowly stir in broth. Simmer for 10 minutes.
- Cook to Perfection: Add milk and cream, simmer 5 minutes. Blend part of the soup for a creamy texture.
- Finishing Touches: Off heat, stir in cheddar until melted. Season with salt and pepper.
- Serve and Enjoy: Ladle into bowls and garnish as desired.
Notes
- Use a mix of mushrooms for deeper flavor.
- Shred cheese fresh for smoother melting.
- Don’t boil after adding cheese to avoid curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg