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Creamy Mushroom Soup with Cheese

This creamy mushroom soup with cheese is a comforting dish for those winter months and great for boosting your immunity too.  Mushroom’s are rich in beta-glucan which supports immunity, particularly the shiitake variety. Red onions contain quercetin which is a flavonoid found in deeply coloured foods that helps the body fight free radicals which cause cell damage.

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Recipe by Denise Monk
Serves - 6
Prep. Time - 5
Cooking Time - 25
V

Ingredients

  • 25g Butter
  • ½ Red Onion, finely chopped
  • 1 Garlic Clove, finely chopped
  • 40g Plain Flour
  • 700ml Vegetable Stock
  • 250g Shiitake and Oyster Mushrooms sliced
  • 75ml Single Cream
  • 340g Cheddar Cheese grated
  • 2 tbsp Freshly chopped parsley to garnish
  • Salt and freshly ground black pepper

Method

  • Melt half the butter and cook the onion and garlic gently for 5 minutes in a covered saucepan, without colouring. Once soft and translucent, stir in the flour and cook gently for 1 minute.
  • Gradually add the stock stirring all the time. Add half of the mushrooms, cover, bring to the boil and simmer gently for about 10-15 minutes until the mushrooms are tender. Cool a little then puree in a liquidiser. 
  • Melt the remaining butter in a pan and sauté the rest of the mushrooms for 5 minutes until they begin to brown then add to the pureed soup with the grated cheese.
  • Simmer gently for 5 mins or until the cheese has melted, then stir in the cream and taste for seasoning.
  • Serve garnished with the chopped parsley.

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