This is a very full-flavored, filling soup.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
8 - 1 cup servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour in broth; bring to simmer. Simmer soup for 10 minutes. Reduce heat to low, sprinkle in Cheddar cheese; stir until melted.

Nutrition Facts

163 calories; protein 8.7g 17% DV; carbohydrates 5.1g 2% DV; fat 11.4g 18% DV; cholesterol 24.4mg 8% DV; sodium 809.3mg 32% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2010
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! Read More
(31)

Most helpful critical review

Rating: 3 stars
10/03/2011
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. Read More
(11)
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/05/2010
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! Read More
(31)
Rating: 5 stars
06/08/2010
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!!!! Read More
(13)
Rating: 3 stars
10/02/2011
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. Read More
(11)
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Rating: 5 stars
03/28/2011
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. Read More
(7)
Rating: 5 stars
10/18/2011
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! Read More
(6)
Rating: 5 stars
05/18/2011
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 Read More
(5)
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Rating: 5 stars
04/08/2011
Definitely a keeper! Cant think of anything i'd change... Read More
(5)
Rating: 5 stars
09/01/2011
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! Read More
(5)
Rating: 5 stars
11/14/2011
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! Read More
(4)