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.
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!
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.
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 gorgonzola's strong flavor. It's a good foundation to grow from. Thanks for sharing!
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.
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 (there's 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.
* 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 from Fat: 153
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