Creamy & Cheesy Oven Mushroom Soup

​Ingredients:

• 1 Cup Gruyere Cheese (shredded)
• 1 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese (grated)
• 2 Garlic Cloves (minced)
• 1 lb Cremini Mushrooms (sliced)
• Pepper (to taste)
• Salt (to taste)
• 1 Small Shallot (finely chopped)
• 1 TBSP Butter
• 1 TBSP Flour

​

Instructions:

Preheat oven to 375F.

Over medium heat, melt 1 TBSP butter, and sauté the garlic and shallot until fragrant. Add mushrooms, pepper, salt and cook until softened. Sprinkle flour on the mushrooms to coat, then stir for roughly 1 minute. Carefully, pour in heavy cream, continuously stir until the flour has begun thickening then simmer for roughly 3 minutes.

Remove from heat. Mix in cheeses until melted and smooth. Pour mixture into a baking dish, sprinkle with extra gruyere cheese.

Bake for 20 – 25 minutes until the top is golden brown. Serve warm with a fresh hot bread. 

Notes:

• Cooking mushrooms takes roughly 5 – 7 minutes for water evaporation and softening.
• Does not reheat well.
• May substitute with gruyere cheese for swiss cheese.
• May substitute white mushrooms.
• Sautéing garlic and shallots takes roughly 2 minutes.
• You may add 1/4 TSP Thyme if desired.
• You may garnish with fresh parsley if desired.
• We enjoy the soup with a French baguette bread.

Prefect soup made during our 2026 Cocoa, FL anchorage stay. YUM!