Mushroom and Cheddar Soup

Melt butter in a large skillet or saucepan. Add onion and garlic. Cook 2 to 3 min. Add mushrooms. Cook over high heat until lightly browned and any liquid in pan has evaporated. Sprinkle flour over mushrooms. Cook 3 to 5 min until flour is just lightly browned. Add chicken stock and milk. Bring to a boil.

Add salt and pepper. Reduce heat, cover and simmer gently for 15 min. Purée soup. Return to pot. Add Cheddar. Cook gently 2 min until cheese has just melted. Taste and adjust seasoning if necessary. Serve, sprinkled with parsley and cheese.

If you love Cheddar and want a stronger taste, use old Cheddar.

Microwave Method: In a 3 qt (3 L) microwave-safe casserole, cook butter with onion and garlic, uncovered, on High (100 % power), 2 to 3 min. Add mushrooms. Cook, uncovered, on High, 4 min. Stir in flour. Cook, uncovered, on High, 1 min. Add stock, milk, salt and pepper. Cook, covered, on High, 10-14 min, stirring once or twice, until soup has boiled and thickened. Purée soup. Return to casserole and cook, uncovered, on High, 3 min. Stir in cheese. Allow to rest 2 min. Season to taste. Serve, sprinkled with parsley and cheese.

Note: Recipe tested in a 700 watt microwave oven.