Mushroom And Cheddar Soup
A comforting mushroom and cheddar soup with rich flavors, browned mushrooms, and melted cheese, perfect for cozy gatherings or a satisfying lunch. Suitable for mushroom lovers.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add chopped onion and garlic; cook for 2 to 3 minutes.
- Add sliced mushrooms and cook over high heat until browned and liquid has evaporated.
- Sprinkle flour over the mushrooms and cook until lightly browned.
- Add chicken stock and milk; bring to a boil.
- Add salt and pepper, then reduce heat, cover, and simmer for 15 minutes.
- Puree the soup until smooth, then return to the pot.
- Add grated Cheddar cheese and cook gently until melted.
- Serve the soup sprinkled with parsley and additional cheese if desired.
Tips & Substitutions
For a richer flavor, try adding a splash of white wine after sautéing the mushrooms. If you don't have fresh mushrooms, canned mushrooms can work in a pinch, but reduce the cooking time. For a vegetarian version, substitute the chicken stock with vegetable stock, and feel free to mix in other cheeses like Gruyère for a different flavor profile. This soup is reminiscent of other American recipes that highlight mushrooms.
Serving Suggestions
This Mushroom and Cheddar Soup is best served hot, garnished with fresh parsley and extra grated cheese for a delightful touch. Pair it with crusty bread or a fresh green salad for a complete meal. It also goes wonderfully with a side of Chicken Pot Pie Made Easy for a comforting dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. You can also add a bit more milk if the soup thickens too much after cooling. Avoid microwaving if possible, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Cheddar Soup contains roughly 971 calories, with 31g protein, 163g carbohydrates, and 25g fat. It is an excellent source of vitamin C (96% of the Daily Value), calcium (79% of the Daily Value), and iron (65% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2348mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of mushrooms in this soup?
Absolutely! You can mix various mushrooms like shiitake, cremini, or portobello for a more complex flavor. Just make sure to adjust the cooking time if the mushrooms vary in size or moisture content.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free cheese for the Cheddar. Ensure that your butter is also dairy-free or replace it with olive oil.
How can I thicken the soup if it’s too thin?
If your soup is thinner than desired, you can create a slurry by mixing equal parts flour and cold water, then stir it into the simmering soup. Alternatively, you can add more grated cheese or let it simmer longer to reduce the liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).