Introduction

This Mushroom Cheddar Soup is a creamy, comforting dish perfect for chilly days or whenever you crave a rich, flavorful bowl. Combining tender mushrooms with sharp cheddar and a touch of Boursin cheese, it’s both elegant and easy to make.

Two white bowls of creamy mushroom soup sit on a white marbled surface. The soup is light beige with visible slices of mushrooms in a thick texture. The soup is topped with chopped green herbs, a drizzle of golden oil, and a sprinkle of black pepper. One bowl is being held by a woman's hand, and her other hand is holding a spoon with a wooden handle, dipping it into the soup. Near the bowls is a small bottle of oil and a striped cloth with shades of orange, cream, and blue. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter
16 ounces cremini (Baby Bella) mushrooms, sliced
1/2 cup minced shallots
2 teaspoons minced garlic
1/4 cup all-purpose flour
3 cups chicken broth
1 cup half-and-half
1 tablespoon dry sherry (optional)
1 1/2 cups shredded white Cheddar cheese
1 (5.3 ounce) package Boursin® Shallot and Chive spreadable cheese, crumbled
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish

Instructions

Step 1: Melt the butter in a large saucepan over medium heat. Add the sliced mushrooms and minced shallots, sautéing until the mushrooms soften and release their moisture, about 3 to 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Sprinkle in the flour and stir constantly for about 2 minutes to cook out the raw taste and form a roux.
Step 3: Gradually pour in the chicken broth, half-and-half, and dry sherry if using, stirring constantly to combine. Bring the mixture to a simmer, stirring often to prevent lumps.
Step 4: Reduce the heat to low and let the soup simmer gently, stirring occasionally, until it thickens slightly, about 10 minutes.
Step 5: Stir in the shredded Cheddar cheese and crumbled Boursin cheese until melted and smooth. Season the soup with salt and freshly ground black pepper to taste.
Step 6: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
If you prefer a thicker soup, add a little more flour, but cook it well to avoid a raw flour taste.
Swap out the white Cheddar for a milder cheese like Monterey Jack if you want a creamier flavor.
Dry sherry adds a lovely depth, but feel free to omit it if you prefer a non-alcoholic option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much when chilled, add a splash of broth or half-and-half while reheating to restore its creamy texture.

How to Serve

A white bowl filled with creamy light brown mushroom soup showing several visible mushroom slices throughout the soup. The top has swirls of white cream, small drops of olive oil, chopped green herbs, and cracked black pepper. A woman's hand holds the edge of the bowl on the left, and another woman's hand holds a spoon with a light wooden handle, dipping into the soup on the right. The bowl rests on a white marbled textured surface with a few green herb sprigs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

This recipe uses dairy cheeses and butter, but you can make it vegan by using plant-based butter, vegetable broth, and vegan cheese alternatives that melt well.

Is it possible to freeze Mushroom Cheddar Soup?

You can freeze this soup, but the texture may change slightly because of the dairy. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well.