Mushroom-cheddar soup

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20 min


4 to 6 portions

* PLUS Cooking time: 30 minutes


  • 1/4 cup butter
  • 1 large onion , finely chopped
  • 3 celery stalks , finely chopped
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth , preferably not hot
  • 5 cups thinly sliced button mushrooms , about 375 g
  • 1/2 cup 18 or 35% cream
  • 1/4 tsp fresh-ground black or white pepper
  • 2 cups grated orange old cheddar
  • 4 green onions , thinly sliced


  • Melt butter in a large saucepan set over medium heat. When hot, add onion and celery. Sauté, stirring occasionally, until onion has softened, from 8 to 10 minutes.
  • Then sprinkle flour into pan. Stir until completely absorbed and slightly clumpy. While stirring constantly, gradually add broth. Bring to a boil over high heat, uncovered and stirring frequently. Then reduce heat to medium. Stir frequently, until thickened and no taste of flour remains, about 7 minutes.
  • When thickened, stir in mushrooms and bring to a boil. Then reduce heat to low. Cover and simmer over medium heat, stirring occasionally, to develop flavor, about 15 minutes. (If making ahead, refrigerate at this point, covered, for up to 3 days. We do not recommend freezing).
  • When ready to serve, stir cream into hot soup. Sprinkle with pepper and 1-1/2 cups (375 mL) cheddar. Stir constantly just until melted. Remove from heat. Taste and add salt if needed. Ladle into bowls, sprinkle with a few green onions and remaining cheddar.

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 11.7 g,
  • Carbohydrates
  • 9.7 g,
  • Fat
  • 18.8 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 644 mg.

For a light-but-hearty meal, stop at the Saskatoon Berry Barn, about 13 kilometres south of the city, for their hollowed-out sourdough roll that’s filled with soup.