Rating: 3 stars
109 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 49
  • 2 star values: 28
  • 1 star values: 5

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

109 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 49
  • 2 star values: 28
  • 1 star values: 5
Rating: Unrated
12/30/2014
Look and taste great,so easy too.
Rating: Unrated
02/12/2009
The soup had little cheddar sheds in it until I moved from a pot to a slow cooker, then everything melted to a smooth consistency. I used diced tomatoes intstead of mushrooms and carrots -- the entire pot was gone by the end of the pot luck dinner.