Bogey Country Club Smoked Gouda and Shiitake Mushroom Soup Recipe

ingredients

8 ounces butter
8 ounces yellow onion, diced
1/2 gallon water
3 ounces paste chicken base
12 ounces smoked Gouda cheese, finely shredded
8 ounces celery, diced small
8 ounces flour
1 quart heavy cream
1 1/2 tablespoon minced garlic
1 cup Madeira wine
1/4 ounce fresh thyme (just the leaves, no stems)
12 ounces shiitake mushrooms, julienne-cut

directions

Melt butter in a large pot. Add celery, onion, and mushrooms. Saute until cooked but still firm.

Add flour to make a roux. Cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well.

Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.

Recipe Source: Bogey Hills Country Club, St. Charles, MO

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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