Mushroom Cheese Soup

[fifi]

Mushroom Cheese Soup

This soup was developed using a combination of recipes. I was "gifted" with a whole lot of really lovely plain button mushrooms. It is really good that way but I have also added other types of mushrooms and it just gets more interesting. The addition of the chicken base and the Maggi seasoning reflects the Mexican origin of one of the recipes. And, this is one recipe that does not suffer from the addition of dried herbs. I have used fresh and didn't notice any addition to the final product. For the cheese, please do try the smoked gouda. Other melting cheeses make for interesting variations but the smoked gouda is the family favorite. This is a very rich soup that is best served in small cups as a starter. (But I have been known to devour a large bowl in secret.)

• 4 T Butter
  
• 1 c Minced shallots
  
• 4 Large garlic cloves, minced
  
• 2 lb Mushrooms, sliced
  
• 4 tsp Chicken base
  
• 1 T Flour - Wondra is recommended
  
• 1 tsp Oregano, dried is acceptable
  
• 1 tsp Basil, dried is acceptable
  
• 4 Dashes of Maggi seasoning
  
• 2 c Whole milk
  
• 1 c Heavy cream
  
• 6 oz Cheese - smoked gouda, gouda, brie, jack, or any melting cheese you prefer
  

In a heavy pot, saute shallots and garlic in the butter until soft, adding the garlic later in the process.

Add the mushrooms to the pot, stirring to coat with the butter mixture. Cover and cook on low until the mushrooms are tender and have released all of their juice.

Add the chicken base, flour, herbs and Maggi and stir in. Continue to cook for about five minutes to infuse flavors.

Add the milk, cream and cheese and heat while stirring until the cheese is melted. Do not boil. Check for seasoning and add salt if necessary.

Keywords: Soup, Easy

( RG1055 )