Mushroom Soup with Melty Marieke Gouda Toasts | culture: the word on cheese
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Mushroom Soup with Melty Marieke Gouda Toasts

Mushroom Soup with Melty Marieke Gouda Toasts

Take your soup to the next level with the rich and nutty flavor of Marieke Gouda. Its award-winning Gouda adds a touch of indulgence to this comforting dish, making it an instant classic.


  • 1 lb large king trumpet mushrooms shredded using a fork
  • 1/2 lb maitake mushrooms broken into large pieces
  • 1/2 lb shiitake mushrooms thinly sliced
  • 4 cups mushroom broth
  • 4 TBSP butter
  • 5 oz wedge Premium 12-18 months Marieke Gouda shredded
  • 4 slices French style bread
  • Parsley chopped


  • Melt the butter in a medium dutch oven. Add in all of the prepped mushrooms (it’s okay to crowd them). Stir occasionally until the mushrooms are soft and golden brown, about 15-20 minutes.
  • Pour in the broth and simmer for 10 minutes, Season to taste.
  • Ladle the finished soup into individual oven safe crocks for serving. Top each with a slice of bread and a large sprinkling of shredded gouda. Use a chef’s torch to melt the gouda OR turn the oven on to broil and place the crocks on a sheet pan – then broil for 3-4 minutes watching closely). Top with parsley and enjoy!

Marieke Gouda

Marieke Gouda is made with fresh milk from the cows on our farm in Thorp, WI. Marieke® celebrates her heritage by bringing traditional Dutch cheesemaking to Wisconsin.

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