Creamy White Cheddar Mushroom Soup
Servings: 4
Total Time: 30 minutes
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
Directions
1. Melt the butter in a dutch oven or large saucepan over medium heat.
2. Add the mushrooms, onion, and garlic to the pan and cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
3. Pour the stock into the pan and bring to a boil.
4. Cover the pan and reduce the heat to medium-low. Simmer, covered, about 10 minutes.
5. Take the pan off the heat and stir in the heavy cream.
6. Pour the soup (in batches) into a blender or food processor and puree.
7. 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.
8. Add salt and freshly ground pepper to taste. Ladle into bowls and garnish with the sliced green onion.
2. Add the mushrooms, onion, and garlic to the pan and cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
3. Pour the stock into the pan and bring to a boil.
4. Cover the pan and reduce the heat to medium-low. Simmer, covered, about 10 minutes.
5. Take the pan off the heat and stir in the heavy cream.
6. Pour the soup (in batches) into a blender or food processor and puree.
7. 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.
8. Add salt and freshly ground pepper to taste. Ladle into bowls and garnish with the sliced green onion.
