Mushroom and Gorgonzola Soup Recipe

Name: Mushroom and Gorgonzola Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 onion, diced; 2 cloves garlic, minced; 1 pound sliced mushrooms; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 (13.75 ounce) cans chicken broth; 1 cup half-and-half cream; 1/2 teaspoon salt; 1/2 teaspoon dried rosemary leaves, crumbled; 1/2 cup crumbled Gorgonzola or blue cheese; 1 tablespoon sherry; salt and pepper to taste; 1/4 cup chopped fresh parsley (optional)

Servings: persons

2 tablespoons butter
1/2 onion, diced
2 cloves garlic, minced
1 pound sliced mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 (13.75 ounce) cans chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crumbled
1/2 cup crumbled Gorgonzola or blue cheese
1 tablespoon sherry
salt and pepper to taste
1/4 cup chopped fresh parsley (optional)

1
Place 2 tablespoons butter in a skillet and melt over medium-high heat.
2
Stir in the onions, garlic, and mushrooms.
3
Cook and stir until onions are soft and mushrooms reduce, about 5 minutes.
4
Remove from heat.
5
Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat.
6
Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes.
7
Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients.
8
Reduce heat to medium.
9
Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 10 minutes, stirring frequently.
10
Place half of the soup into a blender.
11
Blend until smooth, and return to the pot.
12
Stir in the sherry, and season with salt and pepper to taste.
13
Cook until mixture thickens, about 5 minutes more.
14
Garnish with fresh parsley, if desired, to serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 onion, diced, 2 cloves garlic, minced, 1 pound sliced mushrooms, and more.

Yes, Mushroom and Gorgonzola Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Gorgonzola Soup

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