Shiitake Mushroom and Cheddar Soup Recipe -
Shiitake Mushroom and Cheddar Soup Recipe
  • READY IN 45 mins

Shiitake Mushroom and Cheddar Soup

Recipe by  

"This is a very full-flavored, filling soup."

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Ingredients Edit and Save

Original recipe makes 8 - 1 cup servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Place the bacon in a large saucepan, and cook over medium-high heat, stirring occasionally until crisp, about 5 minutes. Stir the onion into the pan; cook until soft, about 5 minutes. Stir in the mushrooms, garlic, pepper, and sage; cook over medium heat until the mushrooms begin to brown, about 10 minutes.
  2. Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2010

I do not like mushrooms but we keep getting them in our weekly CSA and I am sick of them going to waste. I found this recipe thinking, if I don't like it my husband will surely eat it all for dinner and leftovers. I loved this recipe. Tastes as good or better than any cheese soup recipe I have ever had. I sliced the shiitakes really thin. I used a whole yellow onion and threw in half a bunch of sliced swiss chard (w/ stems) as I had some to use up. I omitted the sage due to a lack of it and used 2 cups of chicken broth and 2 cups of milk in lieu of the beef broth. Prior to adding the liquids, I added three tablespoons of flour and browned everything together. I increased the amount of cheese to adjust for the increase in onion, addition of swiss chard. I served it in bowls topped with chopped green onion. Fabulous!

Most Helpful Critical Review
Oct 02, 2011

The flavor is spectacular. I would have done the cheddar differently. It clumped together and fell to the bottom. The next time, I will make a white sauce with butter and flour cooked, milk added then cheddar. Add that to the soup.

Jun 08, 2010

I used this recipe and halved it all except the sage (cause I love sage) and the bacon (cause seriously have you ever heard anyone say "it would have been good if it weren't for all that pesky bacon"?) It is supposta be a soup but I just added a bit of flour and cornstarch to thicken it up then served it over egg noodles, though rice would have been good too. YUM!!!!

Mar 28, 2011

I love this soup, I make it all the time and even my son who hates mushrooms loves it. I do mix chicken and beef broth for extra goodness, and peppered bacon add to it. Making it today actually.

Oct 18, 2011

Really great and easy to make soup. I omitted the sage as I didn't feel it meshed well with the flavor profiles of the mushrooms and bacon. My only suggestion would be to drain most of the fat off the bacon before adding the mushrooms. I substituded the cheddar cheese with Weight Watchers Shredded Mexican Blend. Worked great and makes the meal 3 points per serving!

Sep 01, 2011

Delicious! Prepared as written, just decreased the quantities a little since it was just for me. Very earthy and comforting. Perhaps a splash of beer would be a nice addition?! Will try next time. Yum!

May 18, 2011

delicious soup! i don't like sage so i left that out, but it was excellent anyway. i ran out of shiitake mushrooms once and i used mun mushrooms (i think in the US they are called Jelly Ear mushrooms), and i think i actually like it more than with the shiitake. my favorite way of eating this soup is with udon noodles

Apr 08, 2011

Definitely a keeper! Cant think of anything i'd change...


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 809 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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