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Creamy Cheddar and Baby Portabella Soup


8 cups water
8 beef bouillon cubes
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all purpose flour
1 cup heavy cream
8 ounces sliced baby portabella mushrooms
4 ounces chopped broccoli
1 1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped scallions


Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. Add salt, pepper. & onion powder, then turn the heat down and simmer. While stirring briskly with a whisk, sift the flour into the soup. Add Portabella mushrooms and broccoli. After 30 minutes of simmering, add the cream and cheddar cheese. Continue to simmer the soup for 5 to 10 minutes.

Sprinkle a tablespoon of shredded Monterey Jack cheese and a tablespoon chopped scallions on each bowl of soup just before serving.

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Nutritional Information
Per Serving

no nutrition information available

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