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Creamy Mushroom Cheddar Soup

Submitted by: Mary on 01/24/2004
2190 views
2.78 avg rating
196 votes
 
 
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Ingredients

8 ozs Fresh mushrooms, sliced
1 C Onion, diced
3/4 C Celery, diced
6 C Chicken stock
1 1/2 C Heavy cream

12 ozs Sharp cheddar cheese, shredded
White pepper to taste
Few drops Tabasco sauce
2 t Xanthan gum

Directions

In large saucepan melt butter. Add celery and saute 5 minutes. Add onions and saute 5 minutes. Add mushrooms and saute 5 minutes. Add chicken stock, stirring with a whisk.



Reduce heat and bring back to simmer stirring briskly with whisk. Simmer for 30 minutes.



Add a little of the cheddar cheese at a time, mix until melted, then add a little more. Keep adding cheese until all of the cheese is incorporated into the soup.



Add the cream and heat rhrough.



Add the xanthan gum, a little at a time until desired thickness has been reached.



Season again with salt and white pepper and the tabasco sauce.



This can be simmered in the crockpot for 2 to 4 hours also on low. Make sure you add the cheese/cream/xanthan gum last when cooking in crockpot.

Servings

6

Calories

5.5

Time to prepare

20 minutes

Difficulty

Easy
 

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