Mushroom & Cheddar Cheese Soup

A rich, silky cheese soup built on two kinds of mushroom for serious umami depth. Fresh shiitake supply the meaty, earthy texture while dried porcini rehydrated in hot water provide that deep, almost beefy flavor you can’t get from fresh mushrooms alone. Sharp aged cheddar melts into the finished soup for tangy richness.

The dried mushroom bloom is the critical step. Thirty minutes in hot water softens the porcini, releases their concentrated flavor into the soaking liquid (save it and use in place of some of the chicken broth if you want maximum mushroom intensity), and produces plump pieces that add texture to every spoonful.

The soup follows classic bechamel logic but skips the roux-first step in favor of sauteing mushrooms and scallions in butter, then sprinkling flour directly over them before adding the liquids. This builds the thickening into the vegetable base rather than cooking it separately. A 20-minute simmer at low heat reduces the soup to the right thick-but-spoonable consistency.

Add the cheese last, off or barely-on direct heat. Dropping cheese into boiling liquid causes it to break and turn grainy. Gentle residual heat melts it smoothly into the soup for that signature velvety finish.

Chef Tips

• Filter the porcini soaking liquid through a coffee filter or cheesecloth before using. Porcini release grit along with their flavor.
• Use aged sharp cheddar, not mild. Mild cheese disappears into the soup; aged cheddar makes itself known.
• Shred the cheese yourself. Pre-shredded cheese contains anti-caking agents that affect how it melts.
• Stir in the cheese a handful at a time, letting each handful fully melt before adding the next. This prevents clumping.

Variations

• Substitute cremini, oyster, or chanterelle for the shiitake for different mushroom character.
• Add a splash of dry sherry or white wine before the flour goes in for extra depth.
• Top with crisp bacon bits or chopped chives for garnish.