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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.
Creamy White Cheddar Mushroom Soup

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


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


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.

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Creamy White Cheddar Mushroom Soup

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