Thursday, February 14, 2013

Cream of Mushroom Soup with Cheddar

Cheddar cheese gives an added richness and tang to homemade cream of mushroom soup. This soup is quite filling on its own, but if you want to make it a meal, add some diced cooked chicken or turkey and steamed broccoli.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

4 Tablespoons butter
1 pound mixed mushrooms (portabella, oyster, shiitake, cremini, enoki, etc.), sliced thick
1/2 medium sweet onions, sliced 1/2-inch thick
5 cloves garlic, minced
1 teaspoon kosher salt
3 Tablespoons all-purpose flour
1-3/4 cups chicken or vegetable broth
1 cup cream, half-and-half, or milk
1/8 teaspoon nutmeg
1 cup finely grated Cheddar cheese
Freshly ground pepper to taste

In a heavy saucepan, gently saute mushrooms, sweet onions, garlic, and salt in the butter until mushrooms have released their liquid and onions are soft.

Sprinkle with the flour and stir for 1 minute. Add chicken broth while stirring. Bring to a low boil and simmer for 10 minutes. Stir in cream and nutmeg, and return to a simmer. Add Cheddar cheese and stir until melted. Season with freshly ground pepper to taste. Remove from heat and serve.

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