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The Spruce / Peggy Trowbridge Filippone
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Nutritional Guidelines (per serving) | |
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1146 | Calories |
58g | Fat |
127g | Carbs |
30g | Protein |
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Nutrition Facts | |
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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 .
Ingredients
- 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
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Gather the ingredients.
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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.
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Sprinkle with the flour and stir for 1 minute.
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Add chicken broth while stirring.
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Bring to a low boil and simmer for 10 minutes.
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Stir in cream and nutmeg, and return to a simmer.
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Add cheddar cheese and stir until melted.
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Season with freshly ground pepper to taste.
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Remove from heat and serve.
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Enjoy!
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