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Creamy White Cheddar Mushroom Soup
A rich and creamy mushroom soup blended with sharp white cheddar cheese. Deliciousness in under 30 minutes.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 1 pound white button mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 medium garlic cloves, chopped
- 2 cups chicken stock
- 1 cup heavy cream
- 4 ounces sharp white cheddar cheese, finely grated
- salt & freshly ground pepper
- 2 green onions, sliced
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Directions
- Melt the butter in a dutch oven or large saucepan over medium heat.
- Add the mushrooms, onion, and garlic to the pan and cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
- Pour the stock into the pan and bring to a boil.
- Cover the pan and reduce the heat to medium-low. Simmer, covered, about 10 minutes.
- Take the pan off the heat and stir in the heavy cream.
- Pour the soup (in batches) into a blender or food processor and puree.
- Return the soup to the stove over medium-low heat and stir in the cheese, a little at a time, until melted and blended into the soup.
- Add salt and freshly ground pepper to taste. Ladle into bowls and garnish with the sliced green onion.
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