Cheddar Soup

Mushrooms and carrots lend contrasting color and texture to this cheese soup.

  • Prep:
  • Total Time:
  • Servings: 4
Cheddar Soup

Source: Everyday Food, January/February 2003


  • 4 tablespoons butter
  • 2 garlic cloves, chopped (about 2 teaspoons)
  • 6 tablespoons flour
  • 2 cups chicken stock, or reduced-sodium canned broth
  • 2 1/2 cups water
  • 1/2 pound mushrooms, thinly sliced (about 3 1/2 cups)
  • Salt
  • 2 carrots, grated
  • 1/2 pound cheddar cheese, grated (about 2 cups)


  1. In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.

  2. Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

Cook's Note

When Sarah Carey made this recipe, she replaced the carrots with 2 cups broccoli florets.


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