November 21, 2009
Creamy Mushroom Soup with Applewood Smoked CheddarBy KSEE NewsIngredients2 oz butter 1 small onion, chopper
2 stalks celery, chopped
1 leek, white part only, chopped
2 cloves garlic, smashed
8 oz.. mushrooms (cremini, button, shiitake or whatever you like) sliced
3 Tbsp all purpose flour
12 ounces milk
16 ounces chicken stock
4 ounces applewood smoked cheddar, grated (large holes on box grater)
Kosher salt and freshly ground black pepper to taste
DirectionsMelt butter over low heat, add onion, celery, leek and mushrooms. Sweat the vegetables until softened, about 5 minutes. Don’t brown.
Add the flour andmix well. Add the milk and stok and stir to mix well. Season the mixture with salt & pepper. Cook for 10 to 15 minues a t a low simmer, stirring occasionally. Puree the soup in a blender until smooth.
Add the grated cheddar and remove from heat. Stir until the cheese is well incorporated.
Serve the soup in heated bowls.
Makes four servings
Recipe courtesy: Chef Roy Harland, Bentley's Market and Bistro Most PopularMore Good Stuff |
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