Mushroom Cheddar Soup
A Saskatchewan favorite!
Mushroom Cheddar Soup
Ingredients
- 1/4 butter
- 1 large onion, finely chopped
- 3 celery, finely chopped
- 1/4 cup flour (I increase the flour to 1/2 cup so my broth is thicker)
- 4 cups chicken broth
- 5 cups brown & white mushrooms, sliced ( I use 10 cups for a hearty soup)
- 1/2 cup whipping cream
- 1/4 tsp ground pepper
- 2 cups sharp cheddar, grated
- 4 green onions, sliced
Instructions
Melt butter in stock pot over medium heat. Add onion and celery. Sauté until slightly soft and translucent, about 6-8 minutes. Sprinkle flour into pan, whisking until slightly clumpy. While stirring, add chicken broth. Stir until well blended and bring to a soft boil over medium heat. Reduce heat to a light simmer until thick, about 7 minutes. When broth is thicken stir in mushrooms and bring to a soft boil. Reduce heat to low, cover and lightly simmer 15 minutes. When ready to serve, whisk in cream. Add salt and pepper and 1 1/2 cups of cheddar. Stir until well blended and cheese is melted. Remove from heat. Ladle into hollowed out large sour dough rolls. Sprinkle with remaining cheese and green onion.
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