Cream of Mushroom Soup with Cheddar

Cream mushroom soup cheddar recipe cheese receipt

The Spruce / Peggy Trowbridge Filippone

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1146 Calories
58g Fat
127g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 1146
% Daily Value*
Total Fat 58g 74%
Saturated Fat 33g 167%
Cholesterol 158mg 53%
Sodium 1680mg 73%
Total Carbohydrate 127g 46%
Dietary Fiber 6g 20%
Protein 30g
Calcium 624mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cheddar cheese gives an added richness and tang to homemade cream of mushroom soup. This is quite filling on its own, but if you want to make it a meal, add some diced cooked chicken or turkey and steamed .


  • 4 tablespoons butter
  • 1 pound mixed portabella, oyster, shiitake, cremini, enoki, etc. (sliced thick)
  • 1/2 medium sweet onions (sliced 1/2-inch thick)
  • 5 cloves garlic (minced)
  • 1 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups chicken or vegetable broth
  • 1 cup cream, half-and-half, or milk
  • 1/8 teaspoon nutmeg
  • 1 cup finely grated cheddar cheese
  • Freshly ground pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a heavy saucepan, gently saute mushrooms, sweet onions, garlic, and salt in the butter until mushrooms have released their liquid and onions are soft.

  3. Sprinkle with the flour and stir for 1 minute.

  4. Add chicken broth while stirring.

  5. Bring to a low boil and simmer for 10 minutes.

  6. Stir in cream and nutmeg, and return to a simmer.

  7. Add cheddar cheese and stir until melted.

  8. Season with freshly ground pepper to taste.

  9. Remove from heat and serve.

  10. Enjoy!