Cream of Mushroom Soup with Cheddar Recipe

cream mushroom soup cheddar recipe cheese receipt
Cream of Mushroom Soup with Cheddar Recipe. © 2012 Peggy Trowbridge Filippone, licensed to, Inc.
Ratings (8)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1146 Calories
58g Fat
127g Carbs
30g Protein
(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

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.

Sprinkle with the flour and stir for 1 minute. Add chicken broth while stirring. Bring to a low boil and simmer for 10 minutes. Stir in cream and nutmeg, and return to a simmer. Add Cheddar cheese and stir until melted. Season with freshly ground pepper to taste. Remove from heat and serve.