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Creamy Mushroom Cheddar Soup Recipe

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★★★★★

4.9 from 350 reviews

This creamy Mushroom Cheddar Soup combines tender cremini mushrooms, sharp white Cheddar, and creamy Boursin cheese in a rich, comforting broth. Perfect as a warming appetizer or a light meal, the soup offers layers of savory flavor with a smooth, velvety texture.

Ingredients

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Main 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

  1. Sauté Vegetables: Melt butter in a large saucepan over medium heat. Add sliced mushrooms and minced shallots, sautéing until mushrooms soften, about 3 to 5 minutes. Add minced garlic, cooking for an additional 30 seconds to release its aroma.
  2. Create Roux: Stir in the all-purpose flour and cook, stirring constantly, for about 2 minutes to remove the raw flour taste while forming a light roux.
  3. Add Liquids: Gradually pour in the chicken broth, half-and-half, and optional dry sherry, stirring continuously to prevent lumps. Bring the mixture to a simmer.
  4. Simmer and Thicken: Reduce heat to low and stir occasionally as the soup thickens slightly, approximately 10 minutes.
  5. Incorporate Cheeses & Season: Add shredded white Cheddar and crumbled Boursin cheese, stirring gently until the cheeses melt completely. Season with salt and freshly ground black pepper to taste.
  6. Garnish and Serve: Ladle the soup into bowls and sprinkle with chopped fresh parsley before serving for a burst of fresh flavor and color.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Dry sherry is optional but adds a subtle depth to the soup’s flavor.
  • Use fresh mushrooms for best texture; avoid pre-sliced store mushrooms for stronger flavor.
  • Adjust thickness by adding more broth if needed or cooking longer to thicken.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Mushroom Cheddar Soup, creamy mushroom soup, cheesy soup, comfort food, easy soup recipe

Find it online: https://nataliereeve.com/creamy-mushroom-cheddar-soup-recipe/