Mushroom and Gorgonzola Soup recipe
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Ingredients
- 2 tablespoons butter ½ 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 ½ teaspoon salt ½ teaspoon dried rosemary leaves, crumbled ½ cup crumbled Gorgonzola or blue cheese 1 tablespoon sherry salt and pepper to taste ¼ cup chopped fresh parsley
Nutrition Info
- 218.9 caloriescarbohydrate: 9.6 gcholesterol: 53.6 mgfat: 17 gfiber: 1.3 gprotein: 7.9 gsaturatedFat: 10.3 gservingSize: -sodium: 1057.1 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Gorgonzola Soup
Directions
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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.
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.