Best 4 Shiitake Mushroom And Cheddar Soup Recipes
Indulge in a symphony of flavors with our tantalizing Shiitake Mushroom and Cheddar Soup. This creamy and comforting soup is a culinary masterpiece that combines the earthy umami of shiitake mushrooms with the sharp and tangy notes of cheddar cheese. The velvety texture and rich flavor of this soup will warm your soul on a chilly day or elevate any special occasion. Get ready to embark on a culinary journey as we reveal the secrets behind this delectable dish. From selecting the finest ingredients to mastering the art of creating a perfectly balanced soup, this recipe guide will empower you to recreate this exquisite soup in your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure together.
In addition to the classic Shiitake Mushroom and Cheddar Soup, this article presents a diverse collection of other delectable soup recipes that cater to various dietary preferences and flavor palates. Whether you're a vegetarian seeking a hearty and flavorful option, a lover of creamy and cheesy soups, or someone looking for a quick and easy weeknight meal, this article has something for everyone. Get ready to explore a world of culinary delights as we present a variety of tantalizing soups, each with its own unique blend of ingredients and flavors. So, put on your apron, grab your cooking utensils, and let's embark on a culinary journey that will leave your taste buds dancing with joy!
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
SHIITAKE MUSHROOM AND CHEDDAR SOUP
This is a very full-flavored, filling soup.
Provided by RESA1
Categories Vegetable Soup
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 5.1 g, Cholesterol 24.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 809.3 mg, Sugar 1.3 g
SHIITAKE MUSHROOM AND CHEDDAR SOUP
This is a very full-flavored, filling soup.
Provided by RESA1
Categories Vegetable Soup
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 5.1 g, Cholesterol 24.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 809.3 mg, Sugar 1.3 g
MUSHROOM AND CHEDDAR CHEESE SOUP
Categories Soup/Stew Milk/Cream Mushroom Lunch Cheddar Fall Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cover porcini with hot water and soak 30 minutes. Drain.
- Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.
Tips:
- Use dried shiitake mushrooms for a more intense flavor. Rehydrate them in hot water for about 20 minutes before using.
- Sauté the mushrooms in butter until they are browned and fragrant. This will bring out their flavor and help them to release their juices.
- Add a splash of white wine to the soup for a touch of acidity. This will help to balance out the richness of the cheese and the mushrooms.
- Use a good quality cheddar cheese. This will make a big difference in the flavor of the soup.
- Garnish the soup with fresh thyme or chives before serving. This will add a pop of color and flavor.
Conclusion:
This shiitake mushroom and cheddar soup is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is also relatively easy to make, thanks to the use of a slow cooker. Whether you are a fan of mushrooms or not, you will likely enjoy this soup. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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