Mushroom and Gorgonzola Soup

Name: Mushroom and Gorgonzola Soup
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)

14 ingredients

14 steps

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.
2

Stir in the onions, garlic, and mushrooms.
3

Cook and stir until onions are soft and mushrooms reduce, about 5 minutes.
4

Remove from heat.
5

Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat.
6

Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes.
7

Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients.
8

Reduce heat to medium.
9

Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 10 minutes, stirring frequently.
10

Place half of the soup into a blender.
11

Blend until smooth, and return to the pot.
12

Stir in the sherry, and season with salt and pepper to taste.
13

Cook until mixture thickens, about 5 minutes more.
14

Garnish with fresh parsley, if desired, to serve.