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Mushroom Cheddar Soup

Cheese
08/27/2024
Cheese
Total time: 40 min
Prep time: 10 min
Cook time: 30 min
Servings: 9
Mushroom Cheddar Soup
Cheese Butter Milk
Nutrition information
19 people made this

Ingredients:

  • 2 Cups Baby Portabella Mushrooms , sliced
  • 1 Cup Yellow Onion , peeled, sliced
  • 1 Tablespoon Garlic , peeled, minced
  • 1 Tablespoon Vegetable Oil
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Cup Butter
  • 1/4 Cup All Purpose Flour
  • 2 Cups Low-Sodium Chicken Broth
  • 2 Cups Lactose-Free Whole Milk
  • 2 Cups Shredded Cheddar Cheese
See preparation

Directions:

  1. In a large sauce pan, sauté mushrooms, onion, and garlic in vegetable oil over medium heat, for 3 to 5 minutes. Season with salt and pepper.
  2. Add butter to pan and melt over medium heat; add flour, stirring constantly for 2 to 3 minutes or until incorporated.
  3. Gradually add chicken broth and milk, stirring until incorporated; bring to a boil over medium-high heat.
  4. Reduce to a simmer over medium-low heat; cook for 10 to 15 minutes or until soup is thickened.
  5. Stir in cheddar cheese and simmer for an additional 3 to 5 minutes or until cheese is melted.

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