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.
Keyword: mushroom and cheese soup, mushroom cheddar chowder, mushroom soup
1Tbspbacon fator butter
4cupschopped cremini mushroomsabout 8 large mushrooms
2cupsshredded sharp white cheddar cheesereserve some for garnish
salt and pepper to taste
minced green onion
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.