Mushroom and Cheddar Soup

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
mushroom and cheddar soup

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

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.

Tips

If you love Cheddar cheese and want a stronger taste, use Canadian Sharp or Extra- Sharp Cheddar.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 307 Calories
Protein: 17 g
Carbohydrate: 14 g
Fat: 21 g
Fibre: 1.9 g
Sodium: 1087 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 26 % / 389 mg
Niacin: 54 %
Phosphorus: 36 %
Riboflavin: 41 %
Vitamin B12: 33 %