Mushroom and Gorgonzola Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese. 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) |
Directions:
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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