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Mushroom and Cheddar Cheese Soup

 

20

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 ½ pounds mushrooms, porcini
¼ stick butter, unsalted
6 ounces mushrooms, shiitake
sliced
1 bunch scallions, spring or green onions
chopped
*
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups milk
1 ¼ cups cheddar cheese, very old, sharp
shredded

Directions

Cover porcini with hot water and soak 30 minutes.

Drain.

Melt butter in heavy large saucepan over medium-high heat.

Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes.

Gradually mix in broth and milk. Add porcini.

Bring to simmer, stirring frequently.

Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes.

Add cheese and stir just until melted.

Season with salt and pepper. Garnish with parsley and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 486g (17.1 oz)
Amount per Serving
Calories 36354% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 451mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 44g
Vitamin A 15% Vitamin C 7%
Calcium 41% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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