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  • Dinner

    Mushroom Cheddar Soup

  • 9


  • 11


  • 210


  • Mushroom cheddar soup in a black bowl, on a white plate with lettuce and tomatoes on the side and a silver spoon.


  • Sliced baby portabello mushrooms
  • 1 cup yellow onion, peeled, sliced
  • 1 tablespoon garlic, peeled, minced
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2 cups lactose-free whole milk
  • 2 cups shredded cheddar


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.

Reduce to a simmer over medium-low heat; cook for 10 to 15 minutes or until soup is thickened.

Stir in cheddar cheese and simmer for an additional 3 to 5 minutes or until cheese is melted.

Tip: Soup can be made up to one day in advance, and reheated

Recipe created by US Dairy.


Calories 210; Total Fat 14 g; Saturated Fat 7 g; Trans Fat 0 g; Cholesterol 35 mg; Sodium 290 mg; Total Carbohydrate 10 g; Dietary Fiber 1 g; Sugar 3 g