This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese.
Mushroom And Gorgonzola Soup Ingredients
2 tablespoons butter
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
teaspoon salt
teaspoon dried rosemary leaves, crumbled
cup crumbled Gorgonzola or blue cheese
1 tablespoon sherry
salt and pepper to taste
cup chopped fresh parsley
How to Make Mushroom And Gorgonzola Soup
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.
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.
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.
Mushroom And Gorgonzola Soup Nutritions
Calories: 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:
Mushroom And Gorgonzola Soup Reviews
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.
This makes a very good soup. However, I used 1.5 times the amount of mushrooms and that still was on the light side. I would at least double the amount of mushrooms. I also added a little more cheese since the flavor was not as bold as I had hoped. Since I had no more gorgonzola, I used 2 tbsps. or Pecorino romano. Also double garlic and sherry. Bottom line, good jumping off point, but needs more punch.
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.
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
Perfect. Years ago, I got my husband to eat mushrooms by making mushroom soup. Today, I got him to eat gorgonzola by making mushroom and gorgonzola soup.
This was amazing. we cut the recipe in half yet still ended up using the full amounts of onion/garlic/mushroom; double them all, it will add more depth of flavor. I also used half the amount of half and half and made up for it with greek yogurt- still creamy and delicious, just a little healthier. Will definitely make again, and maybe with a little thyme next time.
Loved this and stayed pretty close to the recipe. I increased the sherry to dilute the gorgonzolas strong flavor. Its a good foundation to grow from. Thanks for sharing
Absolutely LOVE this soup The addition of Gorgonzola is inspired and lends an incredible dimension to the recipe. Have made it several times, to raves each time. Like many of the other comments, I doubled the amount of mushrooms and used Crimini and Baby Portabellos for a deeper richness of flavor. Homemade chicken stock, more garlic, sherry and a bit more Gorgonzola just perfect this recipe. More soup recipes please, "Bunchkin"
I made this soup for the soup of the day at my restaurant and got lots of compliments. I made only minore tweaks such as instead of chicken broth or stock i used mushroom base not only making it a vegetarian option but it popped the mushroom flavor and I garnished it with Maytag blue cheese and herbs (rosemary sage and parsley). I will definitely add this to my future soup line up......
This soup is amazing I followed another reviewers advice and sprinkled the flour over the onion, garlic and mushroom mixture, and then added the other ingredients. I also think the mushrooms could be doubled but it was still delicious
Easy to make. Gorgonzola gives it a special kick.
Having tasted a similar soup a few weeks ago I decided I wanted to make it at home. I found this recipe to use as a baseline. That said, I made several changes, including using homemade vegetable broth instead of chicken broth.After reading the comments I added double the amount of mushrooms. Perfect. I used milk, fresh rosemary, and omitted the salt (theres plenty in the butter and cheese). If people want more they can add it at serving time. Overall, loved this soup. Hubby says it can go in my file for regular menu ideas.
Really liked this. Made some modifications. Used 1% milk instead of cream for calories sake. Followed other recommendations and added more mushrooms: 1 8 oz bag of white mushrooms, one 8 oz bag of cremini mushrooms and a package of Shitakes. Could even use more. Perhaps would decrease the rosemary next time, as it was very strong. But there will be a next time
Soo good
So good I used about 1.5 lbs mushrooms ... it was even better the next day :D
YUMMOadded another pd.of mushrooms used potabellas,1 more clove garlic,whole medium sweet onion,4 cups vegi broth. Will make this OFTEN
Minor changes - 1.5 lbs of mushrooms, added flour right to mushroom mixture as suggested, used fresh rosemary and 1% milk. It was delicious and rich enough without the fat of half-n-half. This is a keeper
This is the first time I ever made a soup from scratch and it was easier and far less intimidating than I thought. I used two 8 oz containers of portobello mushrooms and it was enough. I also used crumbled blue cheese, although I then realized Im not a huge fan of the biting flavor. Id say that was the only downside, but thats my preference. Maybe next time Ill used a milder cheese.
The taste was interesting and nice. The serving of six would be ok if served as appetizer.
Loved it as written.
THIS WAS AMAZINGI forgot the sherry and used Greek yogurt instead of half-and-half, margarine instead of butter, forgot the parsley and doubled the mushrooms.I wanted to see how it tasted with and without the cheese, but with the cheese, it was unbelievable I did put in too much, so some lemon juice helped tone down the aftertaste. This one is going to be a staple
Delicious creamy mushroom soup Yum yum, this one goes in my recipe box :-)
This is delicious I didnt have chicken stock so I used beef "better than boullion" and it was delish I may have overdone the rosemary and I would lower the salt to none-1/4 tsp. it was probably the extra salt from the boullion.
Super-rich...hard on my tummy, but delicious
2.20.20 Found mushrooms on sale for USD1.98 a pound, so it was time to make mushroom soup, one of our favorites. The soups texture was pretty thin, so I did thicken it a little. Just a comment about making the flour-butter roux. If you cook that for 5 minutes over medium-high heat, youll have a burnt mess on your hands, simply doesnt take that long. Just keep your eye on it and when you see that golden brown color, add your liquid to the pot, and start stirring. I chose not to put any of the soup in the blender (just personal preference). The gorgonzola adds a very interesting and rich layer of flavor, one that Ive never had before in mushroom soup. I must say, this soup is very, very good even using fat-free half-and-half. Looks like this recipe has been around for a while, and Im glad I found it because its one that I will make again.
Delicious
Soooo good I used more mushrooms and Im trying to cut my carb intake, so I used heavy cream instead of half and half, and skipped the flour. Thisll be a regular for me.
A little bold for our pallets. A good soup. (we used blue ch.)
Just made this for dinner and loved it I did use 1.5 pounds of mushrooms and a whole onion. The flavors were really good, so homey and comforting. Will definitely make this again. Might add more blue cheese.
Made it with gorganzola and it was great. second time I made it, I used shaggy manes andchantrelles and added parmesan/asiago gratedas I was out of gorgonzola. Great both ways.I do think a little dry white wine makes it a bit better though.
This is delish Used beef broth instead of chicken broth and upped the mushrooms to 24 oz. Loved it
I really wanted to like this soup, but I dont think I will be making it again.
Yummy I used goat cheese because I had it on hand and was still great
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