Mushroom Soup with Chavrie Goat Cheese

Delicious and frangrant, this Mushroom Soup with Chavrie Goat Cheese is so comforting on the cool Autumn day! Experience the warm and woodsy taste of earthy mushrooms with tangy goat cheese and buttery chicken stock.


  • 1 pkg. (5.3 oz) Chavrie Goat Cheese
  • 1 ea.. Shallot (chopped)
  • 1 Oz. Butter
  • 2 Tbsp. Flour
  • 2 C. Chicken stock
  • 2 C. Milk
  • 1 lb. Mushrooms white or assorted wild (sliced)


  1. Sweat shallots in butter until tender (without color) in a heavy gauge sauce pot.
  2. Add mushrooms and sauté until tender.
  3. Add flour and stir well while remaining on the heat.
  4. Add chicken stock and milk. Bring to a boil simmer for 20 minutes.
  5. Carefully pour contents into a blender. And puree well ( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam..)
  6. Return to sauce pot and bring to a simmer add the Chavrie Goat Cheese and season with salt and pepper.