mushroom and gorgonzola soup

Ingredients

• Servings: 6
• 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
• salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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 , and season with salt and pepper to taste. cook until mixture thickens, about 5 minutes more. garnish with fresh parsley, if desired, to serve.