It rained and rained and rained and rained and rained on Thursday. I love soup, so I took this opporunity to make my first batch of the cool season. I served it with Crescent Rolls (the kind in the tube - baked per the package directions.
Mushroom White Cheddar Soup
1 tablespoon butter
1 large onion, finely chopped
5 cloves garlic, finely chopped
2 pounds fresh mushrooms, sliced
1/2 cup flour
1 teaspoon black pepper
1 teaspoon seasoned salt
1 tablespoon Penzey's Shallot Pepper Seasoning
2 (14 oz.) cans chicken broth
3 cups 2% milk
3 cups sharp white cheddar cheese
On medium high heat, melt butter in large pot. Add garlic and onion and saute until soft and translucent. Add mushrooms, and saute until they release their juices, stirring periodically. Add flour, black pepper, seasoned salt and Shallot Pepper Seasoning and stir until incorporated. Add chicken broth, and stir well. When soup begins to thicken, pour in milk, and stir well. Turn heat to medium. Add cheese and stir until cheese is melted. Season with additional salt and pepper , if desired. Yummo!