Teresa's Recipes
Creamy Mushroom and Cheddar Soup
Indulge in the warmth of this creamy mushroom and cheddar soup, a soul-soothing bowl of goodness that beckons on chilly days. With every spoonful, you'll experience the earthy richness of sautéed mushrooms, harmoniously combined with the bold, tangy notes of sharp cheddar cheese. This delightful soup not only warms the body but also the heart, making it a perfect companion for cozy evenings. Historically, mushrooms have graced tables across cultures for centuries, cherished for their unique flavors and nutritional benefits. This dish is a modern twist on traditional comfort food, promising to nourish and satisfy your cravings while wrapping you in a cocoon of autumnal comfort.
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 8 ounces, sliced (preferably a mix of cremini and shiitake) Mushrooms
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup (for a creamier texture, use half-and-half) Milk
- 1 1/2 cups, shredded Sharp cheddar cheese
- to taste Salt
- to taste Black pepper
- for garnish, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 20g
- Carbs: 18g
- Protein: 12g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large pot, melt the unsalted butter over medium heat until it becomes foamy.
- Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Stir in the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, approximately 8-10 minutes.
- Sprinkle the flour evenly over the mushroom mixture, stirring well to coat the mushrooms for about 1 minute.
- Gradually pour in the chicken or vegetable broth, whisking constantly to prevent any lumps from forming.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally to ensure even cooking.
- Lower the heat and stir in the milk and shredded sharp cheddar cheese. Mix until the cheese has melted and the soup is creamy and smooth.
- Season the soup with salt and pepper to taste, adjusting according to your preference.
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving hot.
Tips
- For an added depth of flavor, consider adding a splash of white wine after sautéing the mushrooms, cooking until the wine reduces by half.
- Feel free to experiment with different types of cheese, such as Gruyère or Fontina, for a unique twist on the classic cheddar flavor.
- For a vegan version, replace the butter with olive oil, use plant-based milk, and substitute nutritional yeast for the cheese.