Last weekend I made a cheese sauce that I like to serve with my Baked Sweet Potatoes. Well, today I paired the sauce with the mushrooms I had in the refrigerator that needed to be used. What a great combination…the nutty cheese pairs beautifully with the earthy mushrooms. I have to say it was my best mushroom soup yet!

Mushroom & Gruyère Soup
2 containers whole Paris (white button) Mushrooms
2 Tbs butter
1 onion diced
1/2 cup white wine Sauvignon Blanc
1 tsp onion powder
1 tsp garlic salt
1/2 tsp celery salt
2 Tbs fresh Thyme
1 cup low sodium chicken stock
1 cup milk added depending on desired thickness at the end

Swiss & Gruyère Sauce
2 Tbs butter
1 1/2 Tbs flour
1 cup milk
4 slices American cheese
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese

Melt the butter in a small pot. Add the flour and cook an additional minute. Add the milk and bring to a simmer. Starting with the American cheese, (I find it to be a great cheese sauce stabilizer), begin to add until it melts in the milk, then add the Swiss and last the Gruyère. Season sauce with a pinch of salt and a healthy amount of pepper. Set aside.

Clean and cut the mushrooms into chunks. In a large sautè pan melt the rest of the butter and add the mushrooms, onions, thyme, onion powder, garlic salt and celery salt.  Cook on low until the onions are translucent and the mushrooms begin to brown. De-glaze the pan with the white wine while scraping the bottom of the pan to release all the yummy brown bits. Next add the chicken stock and remove from the heat. Cool the mushrooms slightly, then add to a blender and blend until smooth. Add the cheese sauce to the blender and blend together with the mushrooms. Return to the stove one more time and add additional milk if the mixture is to thick…heat and serve. Delicious!

Enjoy!

Heidi

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