Shiitake Mushroom and Cheddar Soup

Shiitake Mushroom and Cheddar Soup

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

45 m servings 163 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 18
  1. 20 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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 a...

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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 d...

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 b...

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 a...

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.

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 fa...

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...

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 mush...

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

Just cooked this up for dinner tonight, and this is probably one of the best soups I ever had. I subtracted the bacon (I can't stand the stuff) and used fat free beef broth. Came out fantastic!

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