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Mushroom and Gorgonzola Soup


"This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese."
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50 m servings 219 cals
Original recipe yields 6 servings


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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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Read all reviews 28
  1. 33 Ratings

Most helpful positive review

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 mushro...

Most helpful critical review

A little bold for our pallets. A good soup. (we used blue ch.)

Most helpful
Most positive
Least positive

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 mushro...

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 c...

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, b...

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 ...

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 comment...

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 ...

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!