Mushroom and Gorgonzola Soup Recipe

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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.

—JUMAHA

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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.

—Janet

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16 Ratings

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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!

—Jennifer

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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.

—Big Steve

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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.

—BethDai

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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!

—DoxieGirl

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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.

—TofGTgt

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May 02, 2012

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.

—Carole

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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.

Nutritional Information

Mushroom and Gorgonzola Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 219
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 10.3g 52 %
Cholesterol 54mg 18 %
Sodium 1122mg 45 %
** Potassium 346mg 10 %
Total Carbohydrates 9.6g 3 %
Dietary Fiber 1.3g 5 %
Protein 7.9g 16 %
** Sugars 2.8g
Vitamin A 14 %
Vitamin C 12 %
Calcium 17 %
Iron 8 %
** Thiamin 12 %
** Niacin 30 %
** Vitamin B6 8 %
** Magnesium 5 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.