If you’ve been outside lately, you know it’s COLD. Even the south is trying to survive these sub-freezing temperatures. Dressed like a fluffy marshmallow in heavy work coats and insulated gloves, farmers are making their way to the barn every day to care for their herd. Thankfully, the cows have plenty of ways to stay warm with their comfortable bedding with added straw for warmth and padding from the ground and barn doors or curtains to block the wind (because cows are just a little too big to bring in the house, and besides, they actually love the cold weather!).
When your fleece blanket, fuzzy slippers, earmuffs and mittens just aren’t quite cutting it anymore, it’s time to fill up with a fresh hot cup of Mushroom Cheddar Soup.
You can’t go wrong when the recipe includes portabella mushrooms, butter and cheddar cheese. At only 210 calories per serving, you’ll warm yourself up from the inside out!
So, head to the store to grab the following ingredients, and get cooking.
- Sliced baby portabella mushrooms
- 1 cup yellow onion, peeled and sliced
- 1 tablespoon garlic, peeled and minced
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cups shredded cheddar
Sauté the mushrooms, onion and garlic together, season with spices and stir while adding the rest of the ingredients. Allow the pot to simmer, and thirty minutes later, you’ll be enjoying a delicious meal. We also suggest adding a side of tasty cheesy bread or a classic grilled ham sandwich for a complete, hearty meal. Even better, this soup keeps its flavor for days. Cook enough to reheat and enjoy for the entire week!
See the full recipe at Dairy Good.