Mushroom and Gorgonzola Soup Recipe - Allrecipes.com
Mushroom and Gorgonzola Soup Recipe
  • READY IN 50 mins

Mushroom and Gorgonzola Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

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.
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Reviews More Reviews

Jul 13, 2010

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.

 
Aug 24, 2009

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.

 
Oct 14, 2008

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!

 
Feb 19, 2008

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.

 
Sep 09, 2011

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.

 
Oct 08, 2011

Loved this and stayed pretty close to the recipe. I increased the sherry to dilute the gorgonzola's strong flavor. It's a good foundation to grow from. Thanks for sharing!

 
Jan 07, 2014

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!

 
Jan 24, 2013

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.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 1122 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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