Cheddar and Mushroom Soup

I whipped up this yummy soup yesterday getting in the wintery food mood with the cold temperatures and icy wind outside. I loved it!

Cream of Mushroom Soup with Cheddar Cheese

• 4 tbsp butter
• 1 lb mixed mushrooms, sliced thick
• 1/2 medium sweet onion, sliced thick
• 5 cloves garlic, minced (I only used 3)
• 1 tsp kosher salt
• 3 tbsp flour
• 1 3/4 cup chicken broth
• 1 cup cream, half and half or milk
• 1/8 tsp nutmeg
• black pepper to taste
• 1 cup finely grated cheddar cheese

In heavy saucepan, melt butter and saute mushrooms, onions, garlic and salt until the onions are soft and translucent and the mushrooms have released their juices.
Sprinkle with the flour and stir for 1 minute.
Add chicken broth while stirring.
Bring to a low boil and simmer for 10 minutes.
Slowly stir in cream and bring back to simmer.
Add cheddar cheese and stir until melted and combined.
Season with nutmeg and pepper to taste.
Remove from heat and serve.














Oh, this soup was good! Even while I was cooking the mushrooms, onions, etc, I had my nose over the pan and just couldn't wait until it was all finished. It smelled so good. There's nothing like a good mushroom soup. It was so yummy!
The kids ate Campbells chicken noodle. They didn't even pretend to be interested in real, made from scratch, homemade soup. Ryan really liked the soup... as much as someone who doesn't much care for mushrooms could. He picked around most of the big mushrooms and onions. He said it reminded him of a good stroganoff. It was so yummy. Oh, did I already say that??

Next time I will mince the onion as well; we don't really care for whole onion "rings" in our dishes. And I'll probably add some beef or chicken and maybe some broccoli pieces as well to make it a heartier soup for those of us (Ryan) who want something in it besides just mushrooms.