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Ingredients
2 tablespoons butter, melted
¼ oz garlic puree
1 ½ oz diced onion
¾ oz diced celery
¾ oz diced mushroom
3 cups of Imagine Organic Chicken Cooking Stock or Vegetable Cooking Stock
1 oz starch
1/8 oz dry mustard
Hot sauce
Worcestershire sauce
1T heavy cream
8 oz grated cheddar cheese
Directions
- In a medium soup pot, heat the butter over a medium high heat
- Add the garlic and lightly brown about 2 to 3 minutes
- Add onions and celery and sauté until soft and translucent, about 5 minutes
- Add the diced mushrooms and continue to sauté a further 2 to 3 minutes
- Whisk 1 cup of the chicken or vegetable stock with the starch until smooth, set aside
- Stir in the remaining stock and starch blend whisk to combine well
- Stir in mustard, add in a few drops of hot sauce and Worcestershire sauce to taste
- Stir in cream and cheese, season to taste, and stir until cheese has just melted
- Divide between 4 warmed soup bowls and serve with warm crusty bread
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