Rating: 4.5 stars
42 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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; protein 7.9g; carbohydrates 9.6g; fat 17g; cholesterol 53.6mg; sodium 1057.1mg. Full Nutrition
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