Mushroom and Gorgonzola Soup recipe

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Ingredients

2 tablespoons butter
½ onion, diced
2 cloves garlic, minced
1 pound sliced mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 (13.75 ounce) cans chicken broth
1 cup half-and-half cream
½ teaspoon salt
½ teaspoon dried rosemary leaves, crumbled
½ cup crumbled Gorgonzola or blue cheese
1 tablespoon sherry
salt and pepper to taste
¼ cup chopped fresh parsley

Nutrition Info

218.9 calories
carbohydrate: 9.6 g
cholesterol: 53.6 mg
fat: 17 g
fiber: 1.3 g
protein: 7.9 g
saturatedFat: 10.3 g
servingSize: -
sodium: 1057.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and mushrooms. Cook and stir until onions are soft and mushrooms reduce, about 5 minutes. Remove from heat.

  2. Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat. Stir in the flour, cook and stir until mixture turns golden brown, about 5 minutes. Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary, stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture, bring soup to a simmer and cook 10 minutes, stirring frequently.

  3. Place half of the soup into a blender. Blend until smooth, and return to the pot. Stir in the sherry, and season with salt and pepper to taste. Cook until mixture thickens, about 5 minutes more. Garnish with fresh parsley, if desired, to serve.

Recipe Yield

6 servings

Recipe Note

This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese.

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