Mushroom and Cheddar Soup

Name: Mushroom and Cheddar Soup
Yield: 6 servings
Ingredients: 3 tbsp (45 mL) butter; 1 onion chopped; 1 clove garlic minced; 1 lb (450 g) fresh mushrooms sliced; 1/4 cup (60 mL) all-purpose flour; 3 cups (750 mL) chicken broth; 2 cups (500 mL) Milk; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper; 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese; Garnish; 3 tbsp (45 mL) chopped fresh parsley; 1/2 cup (125 mL) shredded Canadian Cheddar cheese

This recipe is taken from the 1994 Milk Calendar. This is the Mushroom and Cheddar Soup recipe.

Prep: 20 min
Cooking: 20 min

Yields 6 servings

Ingredients

3 tbsp (45 mL) butter
1 onion chopped
1 clove garlic minced
1 lb (450 g) fresh mushrooms sliced
1/4 cup (60 mL) all-purpose flour
3 cups (750 mL) chicken broth
2 cups (500 mL) Milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
Garnish
3 tbsp (45 mL) chopped fresh parsley
1/2 cup (125 mL) shredded Canadian Cheddar cheese

READY FOR REWARDS?

Preparation

Melt butter in a large skillet. Sauté onion and garlic 2 to 3 min. Add mushrooms. Cook over high heat until lightly browned and any liquid has evaporated. Sprinkle flour over mushrooms. Cook 3 to 5 min until flour is just lightly browned. Add chicken broth and milk. Bring to a boil.

Add salt and pepper. Reduce heat, cover and simmer gently for 15 min. Purée soup. Return to pot. Add Cheddar cheese. Cook gently 2 min until cheese has just melted. Taste and adjust seasoning if necessary. Serve, sprinkled with parsley and cheese.