Mushroom-Cheddar Soup


Preparation time: 30 minutes Serves: 6

¼ cup butter 
1 large onion, finely chopped
3 celery stalks, finely chopped
1/3 cup flour
4 cups chicken broth, preferably not hot
5 cups thinly sliced mushrooms
½ cup whipping cream
¼ tsp. pepper
2 cups grated cheddar cheese
4 green onions, thinly sliced

Melt butter in a large saucepan set over medium heat. When hot, add onion and celery. Sauté, stirring occasionally, until onion has softened. Then sprinkle flour in pan. Stir until completely absorbed. While stirring constantly, gradually add broth. Bring to boil over high heat, uncovered and stirring frequently. Then reduce heat to medium. Stir frequently, until thickened and no taste of flour remains, about 7 mins. When thickened, stir in mushrooms and bring to boil. Then reduce heat to low. Cover and simmer over medium heat, stirring occasionally, to develop flavor, about 15 mins. When ready to serve, stir cream into hot soup. Sprinkle with pepper and 1 ½ cups cheddar. Stir constantly just until melted. Remove from heat. Ladle into bowls, sprinkle with a few green onions and remaining cheddar. (Freezing is not recommended)

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