Gorgonzola cheese adds a lovely flavour to this rich mushroom soup that's seasoned with rosemary, garlic and sherry.
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. - 12 Jul 2010 (Review from Allrecipes US | Canada)
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. - 19 Feb 2008 (Review from Allrecipes US | Canada)
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. - 21 Aug 2009 (Review from Allrecipes US | Canada)