1
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.
Calories 251, Protein 11.7g, Carbohydrates 9.7g, Fat 18.8g, Fibre 1.5g, Sodium 644mg.
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.