Cheesy Mushroom Soup

2 Tbsp butter
1 large onion, cut into thin strips
8 oz baby bella mushrooms, cleaned and sliced
5 cups vegetable broth
1 cup milk
1 tsp kosher salt
2 cups croutons
6 oz sliced Natural and Kosher mozzarella cheese

Melt butter in a medium pot over low heat. Add onion and sauté until golden, 10-12 minutes. Add mushrooms and continue to cook until soft, 5-7 additional minutes.

Add vegetable broth and bring to a boil. Simmer for 20 minutes. Stir in milk and season with salt.

Add croutons to the surface of the soup. Layer cheese over the croutons. Simmer for an additional 10 minutes, or until cheese is melted (some of the cheese will melt into the soup and the rest will remain on top). Serve by ladling the soup and some of the crouton/cheese topping into each bowl.

© Dairy and Easy Cookbook

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