Go Back
+ servings
mushroom cheddar chowder
Print Recipe
No ratings yet

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 Time15 minutes
Cook Time9 hours 35 minutes
Total Time50 minutes
Course: Lunch, Soup, Vegetarian
Cuisine: American, Canadian
Keyword: how to make mushroom soup, mr. greenjeans, mushroom and cheese soup, mushroom cheddar chowder, mushroom chowder, mushroom soup
Servings: 4

Ingredients

  • 1/2 onion
  • 1 clove garlic
  • 1 Tbsp butter or bacon fat or half of each
  • 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 or a combination of both. 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 butter and flour and stir until combined well with the mushrooms.
  • Pour in chicken broth and bring to a boil. Add broth, bay leaf and Worchestershire and simmer for 15 or 20 minutes. Add milk, Worcestershire, bay leaf and salt and pepper to taste. Simmer on low for about 15 minutes, stirring occasionally.
  • Add milk and heat without boiling. Taste and season with salt and pepper. Remove bay leaf and purée until desired consistency is reached.
  • 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.

Notes

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