"Big Apple" Triple Mushroom & Cheddar Cheese Soup
Prep Time: 5
Cook Time: 25
Serves: Serves: 4
Ingredients
- 2 tablespoons butter or margarine
- 1/3 cup chopped shallots or onion
- 2 pkg. (4 oz. each) sliced exotic mushrooms (crimini, oyster and shiitake)
- 3 tablespoons all-purpose flour
- 1 can (14 oz.) reduced sodium chicken broth
- 2 cups 2% milk
- 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, shredded, divided
- 1/4 teaspoon each: salt and freshly ground black pepper (or more to taste)
- 2 tablespoons chopped fresh thyme leaves (optional)
- 1/2 cup garlic croutons (optional)
Directions
Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add mushrooms; continue to cook 5 minutes or until tender, stirring occasionally. Sprinkle flour over mushroom mixture; cook and stir 1 minute. Add broth, milk, salt and pepper; bring to a boil over high heat. Reduce heat; simmer 10 minutes, stirring occasionally.
Turn off heat. Stir in 1-1/2 cups cheese until melted. Ladle into bowls; top with remaining 1/4 cup cheese and garnish with thyme and croutons if desired.