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Mushroom Cheddar Chowder

A thick and delicious soup loaded with earthy mushrooms and sharp cheddar cheese based on the soup served at Mr. Greenjeans at the Toronto Eaton Centre.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Canadian/American
Keyword: mushroom and cheese soup, mushroom cheddar chowder, mushroom soup
Servings: 4


  • 1/2 onion
  • 1 clove garlic
  • 1 Tbsp bacon fat or butter
  • 4 cups chopped cremini mushrooms about 8 large mushrooms
  • 1/4 cup flour
  • 1 Tbsp butter
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 2 cups shredded sharp white cheddar cheese reserve some for garnish
  • salt and pepper to taste


  • minced green onion
  • sour cream
  • cracked black pepper
  • shredded old cheddar


  • Finely dice onion and garlic. Add to large pot and sauté in bacon fat or butter until softening. Add chopped mushrooms and continue to sauté until most of the moisture is released and mushrooms are starting to brown.
  • Add butter and flour and stir until combined well with the mushrooms.
  • Pour in chicken broth and simmer a few minutes, stirring until the sauce begins to thicken. Add milk, Worcestershire, bay leaf and salt and pepper to taste. Simmer on low for about 15 minutes, stirring occasionally.
  • If desired, purée soup at this point with an immersion blender.
  • Shred cheese. Remove soup from heat and stir in 1 1/2 cups of cheese, reserving the rest for garnish.
  • Garnish with green onion, sour cream, cracked black pepper and shredded cheese if desired.


If reheating, take care not to boil the soup. Gently heat to a simmer only, otherwise the soup may curdle.