Mushroom cheddar soup | Mushroom soup no cream | Mushroom and cheese soup

I am a die heart fan of mushroom and can have it in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most of the vegetarians in India, other than Indian cottage cheese (Paneer) and Baby Corns, Mushrooms are widely popular in main course as well as snacks.

First time, I had this exemplary mushroom soup without cream in one of my European friend’s birthday party. I just loved the flavour, texture and taste of the Mushroom soup recipe. I had tasted cream of mushroom soup before but had never tasted this one with cheddar cheese earlier.

Though I am not very fond of soup recipes but when it comes to mushroom soup recipe my opinion changes completely. Normally in restaurants, I always skip soup and order main course directly. But for this creamy Mushroom and cheese soup, I can’t say no to it.

This mushroom soup no cream is very simple and easy to make. It gets prepared very quickly without investing much effort. It requires minimal and easily available ingredients to get prepared. The best part of the recipe is that you can prepare it in large portions and can refrigerate it for 2-3 days. You can reheat the soup very easily in microwave or on stove before serving.

Mushroom cheddar soup is a thick soup recipe which can very easily satisfy your appetite. It could be a great soup option for small get-togethers and private parties.

Soup recipes

The word Soup comes from the French word “Soupe”. It is an ancient delicacy. This primary liquid food is famous worldwide, and in every country, they are prepared in different varieties. Mainly, there are two categories of soup.

In addition to these, there are many other variations in each of these categories like veg, non-veg, vegan etc. Tomato Soup, Sweet-corn Soup, Chicken Soup are few names of worldwide popular soup recipes and Mushroom Cheddar Soup is one of them.

Mushroom Cheddar Soup with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and Mushroom.

Health benefits of Mushroom

How to make Mushroom soup?

To prepare the Mushroom Cheddar soup, I have used a frozen pouch of sliced mushrooms. You can use fresh mushrooms too for the recipe. Mushrooms come in different ranges like white button mushrooms, brown mushrooms, closed cup mushrooms, open cup mushrooms and many more. You can pick any of the varieties to prepare the recipe. I personally prefer closed cup mushrooms for the mushroom soup no cream recipe.

I have used traditional cut medium cheddar cheese for the maximum flavour and perfect texture of the mushroom soup recipe.

Other than these, I have used garlic cloves and white onions for better flavouring of the Mushroom Cheddar soup. First, I have dropped some butter into the pan and then fried the chopped garlic and white onions. You can use shallots too instead of white onions. Then I have added the mushrooms into the pan and cooked them for some time.

I have added some all-purpose flour into the pan and cooked it for some time and then added milk into the pan and stirred it very nicely. Make sure no lumps occur or else the texture of the soup will get spoilt. Then I have added chicken stock into the pan and stirred it nicely. After this, I have simmered the content for some time. It gives an extraordinary flavour to the mushroom soup recipe. For my vegetarian friends, no need to get disheartened. You can use vegetable stock instead of chicken stock.

Then I have added the cheddar cheese and mixed it until the whole content gets dissolved. After that, I have added the seasoning and herbs into the Mushroom cheddar soup for extra flavouring.

Ingredients:

• 1-pound sliced Mushroom, fresh or frozen
• 1 cup medium Cheddar, shredded
• 1 white Onion, finely chopped
• 2 cloves of Garlic, finely chopped
• 1 tablespoon all-purpose Flour
• 250ml or 1 cup of Milk
• 375ml or 1½ cups Chicken stock or vegetable stock
• ½ teaspoon crushed black Pepper
• 1 teaspoon dried Parsley
• Salt to taste
• 1 and ½ tablespoons Butter, for cooking
• 1 pinch of crushed black Pepper, for garnishing
• 1 pinch of dried Parsley, for garnishing

1. Put a pan on flame and wait until the pan become completely dry.
2. Add butter into the pan and allow it to melt and bubble.
   

3. Add chopped garlic into the pan and cook it for a minute in medium flame until the raw smell disappears.
   

4. Add chopped white onions into the pan and give a nice mix.
   

5. Cook it in medium flame for 2-3 minutes until the onions become translucent.
6. Add sliced mushroom into the pan and mix it nicely.
   

7. Cover the pan and cook it for 3-4 minutes in low flame.
8. Add all-purpose flour into the pan and mix it nicely.
   

9. Cook it in low flame for another 1-2 minutes.
   

10. Add milk into the pan and mix it vigorously. Make sure there are no lumps.
    

11. Add chicken stock or vegetable stock into the pan and give a nice stir.
    

12. Cover the pan and put the flame in high until the soup simmers.
    

13. Put the flame in low and add cheddar cheese into the pan. Stir it nicely until the cheese melts.
    

14. Add salt into the pan and mix it nicely.
    

15. Sprinkle some parsley, crushed black pepper and give a nice stir.
    

16. Switch off the flame and serve the soup.
    

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