Mushroom And Cheddar Cheese Soup Recipes
SHIITAKE MUSHROOM AND CHEDDAR SOUP
This is a very full-flavored, filling soup.
Provided by RESA1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large saucepan, and cook over medium-high heat, stirring occasionally until crisp, about 5 minutes. Stir the onion into the pan; cook until soft, about 5 minutes. Stir in the mushrooms, garlic, pepper, and sage; cook over medium heat until the mushrooms begin to brown, about 10 minutes.
- Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 5.1 g, Cholesterol 24.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 809.3 mg, Sugar 1.3 g
CHEDDAR MUSHROOM POTATOES
"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
LEEK POTATO MUSHROOM CHEDDAR SOUP
Creamy and flavorful. Just add some croutons and it is simply delicious. We put together some of our favorite things in one pot to make this soup.
Provided by SHIRLEYLAMONTAGNE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
- Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
- Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 12.2 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 908.8 mg, Sugar 3.9 g
CHEDDAR SOUP
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
- Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
MUSHROOM AND CHEDDAR CHEESE SOUP
Categories Soup/Stew Milk/Cream Mushroom Lunch Cheddar Fall Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cover porcini with hot water and soak 30 minutes. Drain.
- Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.
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MUSHROOM CHEDDAR SOUP RECIPE BY CAROLYN MENYES
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4/5 (40)Estimated Reading Time 40 secs
- 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.
- Add butter to pan and melt over medium heat; add flour, stirring constantly for 2 to 3 minutes or until incorporated.
- Gradually add chicken broth and milk, stirring until incorporated; bring to a boil over medium-high heat.
MUSHROOM CHEDDAR SOUP | U.S. DAIRY
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- 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.
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MUSHROOM CHEDDAR CHOWDER – OLD CUT KITCHEN
From oldcutkitchen.com
Estimated Reading Time 5 mins
- Clean and chop mushrooms. Add to a large pot along with 1 Tbsp butter or bacon fat or a combination of both. Sauté over medium heat until mushrooms are cooked and most of the liquid has evaporated.
- Finely dice onion and garlic. Add to mushrooms and continue to sauté until garlic and onion is fragrant and softened.
- Pour in chicken broth and bring to a boil. Add broth, bay leaf and Worchestershire and simmer for 15 or 20 minutes. Add milk, Worcestershire, bay leaf and salt and pepper to taste. Simmer on low for about 15 minutes, stirring occasionally.
PAULA DEEN BROCCOLI CASSEROLE (WITH CREAM OF MUSHROOM SOUP)
From 100krecipes.com
- Add broccoli, mayonnaise, sour cream, 1 cup grated sharp cheddar cheese, condensed cream of mushroom soup, beaten eggs, garlic powder, salt, and pepper. Mix together. Then, transfer this mixture to the prepared casserole dish. Top with the remaining ½ cup grated sharp cheddar cheese and crushed crackers. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until golden brown. Serve immediately.
MUSHROOM-CHEDDAR QUICHE | KING ARTHUR BAKING
From kingarthurbaking.com
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
- Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
- Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
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