Recipe by bunchkin
"This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese."
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2 (13.75 ounce) cans
dried rosemary leaves, crumbled
crumbled Gorgonzola or blue cheese
salt and pepper to taste
chopped fresh parsley
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.
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.
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.
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.
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"!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Gorgonzola Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 219
** Calories from Fat: 153
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