Mushroom and Gorgonzola soup

    50 min

    Gorgonzola cheese adds a lovely flavour to this rich mushroom soup that's seasoned with rosemary, garlic and sherry.

    2 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1/2 onion, diced
    • 2 cloves garlic, minced
    • 450g sliced mushrooms, or more to taste
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 800ml chicken stock
    • 250ml single cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried rosemary leaves, crumbled
    • 85g crumbled Gorgonzola or blue cheese
    • 1 tablespoon sherry
    • salt and black pepper to taste
    • 1 tablespoon freshly chopped parsley (optional)

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place 2 tablespoons butter in a pan and melt over medium-high heat. Stir in the onions, garlic and sliced 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; 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 stock, cream, 1/2 teaspoon salt and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the mushroom mixture into the chicken stock mixture and add Gorgonzola; bring soup up to a simmer and cook for 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.

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    Reviews in English (29)


    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)