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Triple Mushroom & Cheddar Cheese Soup

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INGREDIENTS

  • 2 tablespoons butter or margarine
  • 1/3 cup chopped shallots or onion
  • 2 pkg. (4 oz. each) sliced exotic mushrooms (crimini, oyster and shiitake)
  • 3 tablespoons all-purpose flour
  • 1 can (14 oz.) reduced sodium chicken broth
  • 2 cups 2% milk
  • 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, shredded, divided
  • 1/4 teaspoon each: salt and freshly ground black pepper (or more to taste)
  • 2 tablespoons chopped fresh thyme leaves (optional)
  • 1/2 cup garlic croutons (optional)
 

DIRECTIONS

  • 1

    Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add mushrooms; continue to cook 5 minutes or until tender, stirring occasionally. Sprinkle flour over mushroom mixture; cook and stir 1 minute. Add broth, milk, salt and pepper; bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.

  • 2

    Turn off heat. Stir in 1-1/2 cups cheese until melted. Ladle into bowls; top with remaining 1/4 cup cheese and garnish with thyme and croutons if desired.

Triple Mushroom & Cheddar Cheese Soup
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SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 401

Total Fat 26.1g

Saturated Fat 14.7g

Trans Fat 6.2g

Polyunsaturated Fat 0.7g

Cholesterol 100mg

Sodium 1060mg

Carbohydrates 21g

Protein 22g

Dietary Fiber 2g

Vitamin A 100%

Vitamin C 3%

Calcium 501%

Iron 3%