Ingredients (* items can be found at the market!)
* ½ lb mushroom medley
*mild or old cheddar (aprx. 100g) or ½-3/4 cup shredded, goat cheddar available at the market
2 cups milk or cream of your choice
4 cups broth of your choice *mushroom and bone broth available at market
2 cloves garlic
*1 pkg broccoli sprouts
2 tbsp flour or corn starch
2 tbsp oil or butter of your choice for sautéing
Salt and pepper to taste
Preheat a large pot over medium heat, adding 2 tbsp of your choice of oil. Slice mushrooms, onions and garlic thinly. Add onions and mushrooms to the pan and cook for 5 minutes or until the mushrooms are fully cooked and the edges are starting to brown. Add garlic and cook for another minute.
Stir flour into about ¼ cup of broth and stir to remove clumps. Pour into the pot and add remaining broth. Bring to a boil.
Once the soup had come to a boil stir in milk or cream and cheese (shredding it will help it melt into the soup more quickly).
Stir constantly until the cheese has melted.
Serve immediately with a generous sprinkling of broccoli sprouts! Add salt and pepper to taste.