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Cheddar Soup


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

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

For a variation, replace the carrots with 2 cups broccoli florets.

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