This thick and delicious soup is loaded with earthy mushrooms and sharp cheddar cheese. The recipe for Mushroom Cheddar Chowder is based on a menu item that was served at Mr. Greenjeans in the Toronto Eaton Centre.
My sister and I used to take the train to Toronto when we were teenagers and we’d shop at the Eaton Centre. Then, when our money ran out we would head up to Mr. Greenjeans and have a bowl of this soup which was one of our favourite menu items. The restaurant has been closed for ages but Mushroom Cheddar Chowder lives on. I set out to recreate the recipe from memory and you know what? I think I nailed it! The “golf girls” were over for lunch and I served Mushroom Cheddar Chowder. Maybe it was the wine or maybe it was because we weren’t golfing, which none of us are really good at, but it received a two thumbs up from everyone!
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I love making soup, as you can see from the numerous soup recipes I’ve posted. This one is thick and rich and satisfying yet it doesn’t take long to make. No simmering bones for hours like Turkey Noodle Soup, or Beef Vegetable Soup. Just good quality ingredients and a short simmering time to bring all the flavours together.
Many chowders start with bacon. There’s no bacon in this soup but if you happen to have some bacon fat, use it in place of butter to sauté the mushrooms. It adds just a touch of flavour without overpowering the mushrooms. I actually keep a container in my fridge. After cooking bacon, just pour the clear fat into a sealable container, leaving behind the dark bits. It keeps for months in the fridge and adds great flavour to soups and stews.
This chowder is thickened with flour. It needs the starch to get that nice thick consistency. There’s only 2 tablespoons but if you’re looking for a gluten free option you can toss in about half a potato instead. You might think it’s not going to be thick enough but once you purée the mixture and stir in the cheese it will be perfect.
What are the best mushrooms to use for soup?
You want the mushrooms to be the star of this recipe so choose a variety with good flavour. Cremini mushrooms are a great choice because they have a more mature flavour than regular white button mushrooms without costing a lot of money like some of the more unique varieties. Did you know Cremini mushrooms are baby Portobellos? Now you do. They’re also great because they have a deeper colour than regular white mushrooms so your soup looks best. You can use other varieties of mushrooms if you prefer but I wouldn’t suggest going foraging in a forest. Some mushrooms are poisonous. This soup is really good (OK, it’s GREAT!) but it’s not worth dying for.
The key to getting good flavour from mushrooms is to sauté them until they’ve browned a bit. Once most of the liquid has evaporated, add the onion and garlic. They just need to soften without browning, otherwise your soup would have a bitter taste. There isn’t much garlic, just enough to add a hint of flavour without overpowering the mushrooms.
The flour and butter create a roux which is what thickens the soup. Since most of the butter will have cooked away after sautéing the mushrooms, you need to add a bit more along with the flour to have the right ratio. Cook the roux for a minute or so, to make sure it doesn’t taste floury, then add chicken stock, worchestershire and a bay leaf. Let it come to a simmer for 15-20 minutes to allow the flavours to develop fully. As always, taste and add the appropriate amount of salt and pepper to your taste.
Add the milk and simmer a little longer without boiling so your soup doesn’t curdle. Remember to remove the bay leaf and cool the soup for a few minutes, then purée with an immersion blender. If you prefer to skip this step you can chop up the mushrooms quite fine at the beginning and leave them in small chunks. I prefer it puréed.
It’s important to use a very old sharp cheese in Mushroom Cheddar Chowder. I highly recommend a well aged Cheddar for the best flavour. And stick to a non coloured cheese otherwise it will result in an odd coloured soup. Shred the cheese and add most of it to the soup, remove from heat and stir it in until it’s melted.
Serve the soup with some minced green onions, a dollop of sour cream and the reserved shredded cheese. Add fresh ground black pepper if desired.
If you make Mushroom Cheddar Chowder, consider leaving a comment or rating below. Here’s the recipe:
Mushroom Cheddar Chowder
Ingredients
- 1/2 onion
- 1 clove garlic
- 1 Tbsp butter or bacon fat
- 4 cups chopped cremini mushrooms about 8-10 large mushrooms
- 2 Tbsp flour
- 1 Tbsp butter
- 3 cups chicken broth
- 1 1/2 cups milk
- 2 tsp Worcestershire sauce
- 1 bay leaf
- 2 cups shredded sharp white cheddar cheese reserve some for garnish
- salt and pepper to taste
Garnish
- minced green onion
- sour cream
- cracked black pepper
- shredded old cheddar
Instructions
- Clean and chop mushrooms. Add to a large pot along with 1 Tbsp butter or bacon fat. Sauté over medium heat until mushrooms are cooked and most of the liquid has evaporated.
- Finely dice onion and garlic. Add to mushrooms and continue to sauté until garlic and onion is fragrant and softened.
- Add the second tablespoon of butter and the flour and stir until combined well with the mushrooms.
- Pour in chicken broth and bring to a simmer. Add bay leaf and Worchestershire and continue to simmer for 15 or 20 minutes. Taste and add salt and pepper, along with milk. Simmer on low for about 5 - 10 minutes, stirring occasionally.
- Remove bay leaf and allow pot to cool for a few minutes. Purée until desired consistency is reached.
- Shred cheese and stir in 1 ½ cups, reserving the rest for garnish.
- Garnish with green onion, sour cream, cracked black pepper and shredded cheese if desired.