Mushroom And Cheddar Cheese Soup Recipes

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EASY CHEESY CHICKEN I



Easy Cheesy Chicken I image

Put this in a slow cooker in the morning, and dinner is easy and delicious. Serve over rice or noodles.

Provided by Leslye Miyashiro

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Steps:

  • Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
  • In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
  • Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 13.3 g, Cholesterol 101.1 mg, Fat 19.6 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 9.5 g, Sodium 1146.2 mg, Sugar 1.7 g

MUSHROOM CHEESE PUFFS



Mushroom Cheese Puffs image

A quick and very easy recipe using crescent dough.

Provided by H. Roberts

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 20m

Yield 8

Number Of Ingredients 3

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) can mushrooms, drained
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
  • Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 9.4 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 356 mg, Sugar 1.1 g

CHEDDAR SOUP



Cheddar Soup image

Mushrooms and carrots lend contrasting color and texture to this cheese soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

4 tablespoons butter
2 garlic cloves, chopped (about 2 teaspoons)
6 tablespoons flour
2 cups chicken stock, or reduced-sodium canned broth
2 1/2 cups water
1/2 pound mushrooms, thinly sliced (about 3 1/2 cups)
Salt
2 carrots, grated
1/2 pound cheddar cheese, grated (about 2 cups)

Steps:

  • In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
  • Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

MUSHROOM AND CHEDDAR CHEESE SOUP



Mushroom and Cheddar Cheese Soup image

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

1 1/2 ounces dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter
6 ounces fresh shiitake mushrooms, stems removed, sliced
1 bunch green onions, chopped
2 tablespoons all purpose flour
2 cups canned chicken broth
2 cups milk
1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese
Minced fresh parsley

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.

CHEDDAR CHEESE AND MUSHROOM PIE



Cheddar Cheese and Mushroom Pie image

This is a good side dish but can also be used as an entree with salad and garlic bread. The original recipe called for swiss cheese, but my family likes cheddar better, so it is now Cheddar Cheese and Mushroom pie. Using a food processor for the mushrooms and onions really cuts prep time.

Provided by Linda Buermele

Categories     Weeknight

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 cup thinly sliced onion (1 large)
1 1/2 lbs mushrooms, sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 lb sharp cheddar cheese, shredded
1 egg yolk
1 tablespoon water
18 inches pastry crust, for bottom and top (I use frozen from grocery store)

Steps:

  • Melt butter in large skillet over medium, heat.
  • Add onion; cook 2 minutes.
  • Add mushrooms, salt, pepper, Worcestershire and lemon juice.
  • Cook 5 minutes, stirring occasionally.
  • Drain mushroom mixture.
  • Heat oven to 375°F.
  • Combine mushroom and cheese; mix well.
  • Turn into pastry shell.
  • Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
  • Trim ends even with edges of shell.
  • Moisten and fold overhang over strip ends.
  • Flute edges.
  • Beat egg yolk and water and brush over pastry.
  • Bake 35 to 40 minutes or until pastry is golden.
  • Serve hot or cold.
  • Better to let cool for 5 to 10 minutes before cutting.

CHEDDAR MUSHROOM POTATOES



Cheddar Mushroom Potatoes image

"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, cut into 1/4-inch slices
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

EASY MUSHROOM GARLIC CHEESE SAUCE



Easy Mushroom Garlic Cheese Sauce image

Make and share this Easy Mushroom Garlic Cheese Sauce recipe from Food.com.

Provided by Dannygirl

Categories     Sauces

Time 11m

Yield 8 serving(s)

Number Of Ingredients 3

1 (10 fluid ounce) can condensed cream of mushroom & garlic soup
2 1/2 cups shredded medium cheddar or 2 1/2 cups sharp cheddar cheese
1/4 cup milk

Steps:

  • Pour condensed soup in small saucepan.
  • Add milk and stir.
  • Warm over low-medium heat.
  • Stir in shredded Cheddar cheese 1/2 cup at a time.
  • Stir every 30 seconds or so, until cheese is completely melted.
  • Continue to heat another minute then serve immediately.

Nutrition Facts : Calories 147.2, Fat 12, SaturatedFat 7.6, Cholesterol 38.1, Sodium 223, Carbohydrate 0.8, Sugar 0.2, Protein 9

CHEDDAR SAUSAGE MUFFINS



Cheddar Sausage Muffins image

Handy biscuit mix and cheese soup hurry along these hearty muffins from Melissa Vannoy of Childress, Texas. The golden muffins are great at breakfast, brunch or a soup lunch.

Provided by Taste of Home

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup shredded cheddar cheese
2/3 cup water
3 cups biscuit/baking mix

Steps:

  • In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 169 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 526mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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