Shiitake Mushroom and Cheddar Soup

Shiitake Mushroom and Cheddar Soup

18 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  RESA1

“This is a very full-flavored, filling soup.”

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Adjust Servings

Original recipe yields 8 - 1 cup servings



  1. Place the bacon in a large saucepan, and cook over medium-high heat, stirring occasionally until crisp, about 5 minutes. Stir the onion into the pan; cook until soft, about 5 minutes. Stir in the mushrooms, garlic, pepper, and sage; cook over medium heat until the mushrooms begin to brown, about 10 minutes.
  2. Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.

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Reviews (18)

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I do not like mushrooms but we keep getting them in our weekly CSA and I am sick of them going to waste. I found this recipe thinking, if I don't like it my husband will surely eat it all for dinner and leftovers. I loved this recipe. Tastes as good or better than any cheese soup recipe I have ever had. I sliced the shiitakes really thin. I used a whole yellow onion and threw in half a bunch of sliced swiss chard (w/ stems) as I had some to use up. I omitted the sage due to a lack of it and used 2 cups of chicken broth and 2 cups of milk in lieu of the beef broth. Prior to adding the liquids, I added three tablespoons of flour and browned everything together. I increased the amount of cheese to adjust for the increase in onion, addition of swiss chard. I served it in bowls topped with chopped green onion. Fabulous!



I used this recipe and halved it all except the sage (cause I love sage) and the bacon (cause seriously have you ever heard anyone say "it would have been good if it weren't for all that pesky bacon"?) It is supposta be a soup but I just added a bit of flour and cornstarch to thicken it up then served it over egg noodles, though rice would have been good too. YUM!!!!



The flavor is spectacular. I would have done the cheddar differently. It clumped together and fell to the bottom. The next time, I will make a white sauce with butter and flour cooked, milk added then cheddar. Add that to the soup.

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Amount Per Serving (8 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 5.1 g
  • 2%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 809 mg
  • 32%

Based on a 2,000 calorie diet



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Beef Mushroom Barley Soup


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