Mushroom Cheddar Soup

8 oz. fresh sliced mushrooms
1 c. diced yellow onion
3/4 c. diced celery
6 c. chicken stock
1 1/2 c. heavy cream (1/2 and 1/2)
12 oz. sharp Cheddar, shredded
3/4 c. flour
1/2 c. butter
White pepper
Tabasco

In large saucepan, melt butter. Add mushrooms, celery, onions and saute 15 minutes. Add flour, evenly coating mushrooms etc. Stir for 10 minutes. Add chicken stock, stirring with a wire whip. Reduce heat and bring back to simmer stirring briskly with whip. Simmer 1/2 hour to let mushroom flavor come through. Add cheese and cream. Season to taste with salt, white pepper and Tabasco. Bring back to simmer. Tastier if held simmering in double boiler (or crockpot) for 1 hour.

Mushroom Cheddar Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.