This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

219 calories; 17 g total fat; 54 mg cholesterol; 1057 mg sodium. 9.6 g carbohydrates; 7.9 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2010
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
09/17/2019
I really wanted to like this soup but I don't think I will be making it again. Read More
37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/13/2010
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. Read More
(17)
Rating: 4 stars
07/13/2010
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. Read More
(17)
Rating: 4 stars
02/19/2008
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. Read More
(8)
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Rating: 4 stars
10/14/2008
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! Read More
(5)
Rating: 5 stars
08/24/2009
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. Read More
(5)
Rating: 5 stars
01/24/2013
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. Read More
(4)
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Rating: 5 stars
09/09/2011
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. Read More
(3)
Rating: 5 stars
03/13/2014
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"! Read More
(2)
Rating: 4 stars
10/08/2011
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! Read More
(2)
Rating: 5 stars
01/07/2014
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! Read More
(2)
Rating: 3 stars
09/17/2019
I really wanted to like this soup but I don't think I will be making it again. Read More