Mushroom Cheddar Soup

July 08, 2016
makes 9 servings
prep time 10 min
cook time 30 min


  • Sliced baby portabella mushrooms
  • 1 cup yellow onion, peeled, sliced
  • 1 tablespoon garlic, peeled, minced
  • 1 tablespoon vegetable oill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2 cups lactose-free whole milk
  • 2 cups shredded cheddar


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.

Tip: Soup can be made up to one day in advance, and reheated

Mushroom Cheddar Soup

PT10M PT30M PT40M Serves 9 Ingredients: Sliced baby portabella mushrooms, 1 cup yellow onion, peeled, sliced, 1 tablespoon garlic, peeled, minced, 1 tablespoon vegetable oill, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup butter, 1/4 cup flour, 2 cups low-sodium chicken broth, 2 cups lactose-free whole milk, 2 cups shredded cheddar,

nutritional facts

Per serving

Calories 210

Total Fat 14g 22%

Saturated Fat 7g 35 %

Trans Fat 0g

Cholestrol 35mg 12%

Sodium 290mg 12%

Total Carbohydrate 10g 3%

Dietary Fiber 1g 4%

Sugars 3g


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