Mushroom and Gorgonzola Soup

Gorgonzola cheese adds a tangy note to this flavorful mushroom soup that combines chicken broth, half and half, onions, rosemary, garlic, and sherry in 'just right' amounts.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 219 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup half-and-half cream
• 1 tablespoon sherry
• ½ onion, diced
• ¼ cup chopped fresh parsley (Optional)
• ½ teaspoon dried rosemary leaves, crumbled
• 1 pound sliced mushrooms
• 2 (13.75 ounce) cans chicken broth
• ½ cup crumbled Gorgonzola or blue cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.