Mushroom and Gorgonzola Soup

Mushroom and Gorgonzola Soup

23 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
bunchkin
Recipe by  bunchkin

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (23)

Rate This Recipe
JUMAHA
11

JUMAHA

Very good soup but agree with others that twice the amount of mushrooms would be better. Instead of making the roux in a separate pot I just sprinkled the flour over the cooked onions and mushrooms, then added the chicken broth and cream. Worked great and saved me another pot needing to be scrubbed.

Janet
5

Janet

Flavor abounds in this most delicious, simple soup comprised of just enough special ingredients. I could eat it all myself....and will add this to my next dinner party menu.

Jennifer
4

Jennifer

Loving it. I used 2% milk instead of cream, upped the mushrooms (~1.5 lbs...seems like a lot but they soak up so much liquid), added celery. Also used more herbs -- rosemary, thyme, oregano, basil and bay leaves. Used just a touch of goat cheese on top, instead of gorgonzola. Yum!

More Reviews

Similar Recipes

Very Easy Mushroom Barley Soup
(124)

Very Easy Mushroom Barley Soup

Delicious Mushroom Soup
(50)

Delicious Mushroom Soup

Cream of Mushroom Soup III
(42)

Cream of Mushroom Soup III

Geneva's Ultimate Hungarian Mushroom Soup
(35)

Geneva's Ultimate Hungarian Mushroom Soup

Mushroom Spinach Soup
(21)

Mushroom Spinach Soup

Roasted Mushroom Soup
(19)

Roasted Mushroom Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 9.6 g
  • 3%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Very Easy Mushroom Barley Soup

>

next recipe:

Andouille, Mushroom, and Lentil Soup