I like to make chicken stock ahead of time so that I can refrigerate it and then remove all the solidified chicken fat. But I used to save some of that fat for Mom.
Mom loved soup. Often, her letters after a bus trip mention a bowl of chicken noodle soup at a bus stop. She liked it hot with lots of golden chicken fat floating on the surface.
The wonderful recipe I’m sharing today is from the Saskatoon Berry Barn.
MUSHROOM CHEDDAR SOUP
1 tbsp butter
8 ounces onion
3 celery stalks
1/3 cup flour
5 cups chicken stock
12 ounces mushrooms (375 g)
½ cup 2 % milk
¼ tsp pepper
6 to 8 ounces old cheddar
Salt to taste
2 green onions for garnish
1. Slice mushrooms and set aside.
2. Grate cheddar and set aside.
3. Finely slice green onions and set on the dining table beside your plate so that you won’t forget to garnish the soup.
4. Finely chop the onion and celery in food processor.
5. In a covered Dutch oven, sauté the onion and celery in the butter over low heat for 10 minutes to soften.
6. Stir in flour. Cook for one minute.
7. Slowly stir chicken stock with a whisk so that it won’t be lumpy.
8. Add pepper and bring to a boil over high heat. Then reduce heat to medium and cook for 7 minutes until thickened.
9. Add mushrooms and simmer for 15 minutes.
10. When ready to serve, stir in milk and cheddar. Stir constantly until melted.
11. Taste for salt.
12. Serve with green onion garnish.