Indulge in the rich symphony of Mushroom Gorgonzola Soup. Every spoonful dances with earthy mushrooms, harmonizing perfectly with the creamy tang of Gorgonzola. This culinary masterpiece is more than a dish; it’s an experience.

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From the first simmer to the final swirl, its aromatic allure captivates the senses. Perfect for chilly nights, this soup brings warmth to your table and comfort to your soul.

Dive into a bowl, savor each note, and let the flavors transport you to a cozy Italian bistro. Discover the magic of gourmet simplicity. Welcome to the ultimate soup sensation.

What Is Mushroom Gorgonzola Soup?

Mushroom Gorgonzola Soup is a velvety blend of earthy mushrooms and creamy Gorgonzola cheese. It marries the umami-rich flavor of mushrooms with the distinctive tang of Gorgonzola, resulting in a decadent, savory soup.

Often seasoned with herbs like thyme or rosemary, it boasts a depth of flavor that warms the palate. This soup is a favorite in upscale restaurants and homes, offering a gourmet touch to any meal. Perfect for those seeking a luxurious yet comforting dish.

History Of Mushroom Gorgonzola Soup

Mushroom Gorgonzola Soup traces its roots to European culinary traditions. Mushrooms, abundant in European forests, have been a staple since ancient times. Gorgonzola, a blue cheese originating from Italy in the 9th century, added a creamy, tangy dimension to many dishes.

Over time, chefs combined these two favorites, creating the luxurious Mushroom Gorgonzola Soup. Although its exact origin is unclear, it reflects the evolution of European cuisine, where rustic ingredients meet sophisticated flavors to create timeless dishes.

Interesting Facts About The Mushroom Gorgonzola Soup

Gourmet Roots: Gorgonzola, one of the world’s oldest blue cheeses, dates back over a thousand years, originating in the Italian town of the same name.
Variety Play: There are thousands of mushroom varieties, but chefs often favor cremini, porcini, or shiitake for this soup, each adding its unique flavor.
Nutrition Boost: Mushrooms are rich in essential nutrients like selenium, vitamin D, and antioxidants.
Texture Tip: The soup’s creaminess often comes from blending cooked mushrooms rather than heavy cream.
Pairing Perfection: This soup pairs beautifully with crusty bread and a glass of white wine.
Global Love: While European in origin, variations of this soup can be found worldwide, with each culture adding its twist.
Seasonal Shifts: Wild mushrooms, depending on the variety, have specific foraging seasons, making the soup’s flavor profile change throughout the year.

What Makes The Mushroom Gorgonzola Soup Special?

Unique Fusion: The melding of earthy mushrooms and tangy Gorgonzola creates an unparalleled flavor profile.
Texture Magic: A smooth, velvety consistency contrasts with occasional chunky mushroom bits, offering a delightful mouthfeel.
Nutritional Goldmine: Mushrooms are packed with essential vitamins, minerals, and antioxidants beneficial for health.
Versatility: It is suitable for casual family dinners and upscale events and seamlessly fits any dining scenario.
Herbal Highlights: Fresh herbs, often added, enhance depth and aroma, elevating the culinary experience.
Comfort Factor: Its warm, creamy base makes it a go-to comfort food, especially in colder months.
Historical Charm: The soup embodies centuries of culinary evolution and expertise rooted in European traditions.

Ingredients List

Ingredient	Quantity
Butter	4 tablespoons (divided)
Onion, diced	1/2
Garlic, minced	2 cloves
Sliced mushrooms	1 pound
All-purpose flour	2 tablespoons
Chicken broth	2 cans (13.75 ounce each)
Half-and-half cream	1 cup
Salt	1/2 teaspoon
Dried rosemary leaves, crumbled	1/2 teaspoon
Crumbled Gorgonzola or blue cheese	1/2 cup
Sherry	1 tablespoon
Salt and pepper	To taste
Chopped fresh parsley (optional)	1/4 cup

Ingredient Tips

Butter: Use unsalted butter to control the soup’s sodium content better.
Onion: Sweet onions add a milder flavor and can be a great alternative.
Garlic: Freshly minced gives the best aroma; avoid bottled versions for an authentic taste.
Mushrooms: Opt for fresh, firm mushrooms. Cremini or porcini varieties elevate the soup’s depth.
Flour: Sifting flour prevents clumps, ensuring a smoother consistency.
Chicken Broth: Low-sodium options are healthier; homemade broth boosts flavor.
Half-and-half: Substitute with whole milk or heavy cream for varied richness.
Rosemary: Fresh rosemary can intensify the aroma.
Gorgonzola: Ensure it’s freshly crumbled for optimal taste and texture.
Sherry: Choose a quality dry sherry for added depth and avoid “cooking” sherry due to additives.

Can You Vary The Recipe With Other Ingredients?

Keto: Replace all-purpose flour with almond or coconut flour. Opt for heavy cream instead of half-and-half.
Paleo: Use almond flour as a thickening agent. Substitute half-and-half with full-fat coconut milk.
Gluten-Free: Swap all-purpose flour with a gluten-free blend or arrowroot powder.
Whole30: Replace flour with arrowroot or tapioca starch. Use full-fat coconut milk instead of half-and-half. Ensure chicken broth is compliant.
Vegetarian: Switch chicken broth with a rich vegetable broth.
Vegan: Along with vegetable broth, replace half-and-half with cashew or almond cream. Use vegan cheese alternatives for Gorgonzola and plant-based butter or olive oil for sautéing.

Recipe Directions

In a skillet, melt 2 tablespoons butter. Add onions, garlic, and mushrooms; cook for 5 minutes.
In a pot, melt 2 tablespoons butter. Stir in flour until golden (5 minutes). Add broth, half-and-half, salt, and rosemary.
Add Gorgonzola and mushroom mix; simmer for 10 minutes.
Blend half the soup until smooth. Return to pot.
Add sherry, season, and cook for 5 more minutes. Serve with parsley.

Variations, Add-Ons, And Toppings

Truffle Oil Drizzle: Enhance the earthy flavors with a finishing white or black truffle oil drizzle.
Croutons: Add crunchy homemade croutons for texture contrast.
Toasted Pine Nuts: Sprinkle on top for a nutty flavor and added crunch.
Bacon Bits: Crispy bacon can provide a salty, savory touch.
Herb Garnish: Beyond parsley, consider fresh thyme, chives, or basil for varied aromatics.
Vegetable Boost: Add diced carrots or celery for additional texture and flavor.
Cheese Variety: Experiment with other cheeses like feta or goat cheese for a different creamy twist.
Vegan Twist: Use coconut cream and vegan cheese for a dairy-free variation.

Scaling The Recipe

Proportions: Keep ingredient ratios consistent. If doubling, double all ingredients. If halving, use half of each.
Cooking Time: Larger quantities may need longer cooking times, but not always double. Monitor closely to avoid overcooking.
Equipment Size: Ensure pots or pans are large enough to accommodate increased volumes. Conversely, reduce equipment size for smaller batches.
Spices & Seasonings: Adjust cautiously. Doubling spices might overpower; seasoning, tasting, and adjusting is better.
Blending: Blend in batches if scaling up to ensure even texture.
Consistency: If the soup seems too thick or thin after scaling, adjust liquid levels gradually.
Taste Test: Always taste and adjust as necessary, especially when modifying the original recipe size.

What Is Used For Garnishing?

Fresh Herbs: Parsley, chives, basil, or thyme provide a vibrant color contrast and aromatic boost.
Cheese: A sprinkle of extra crumbled Gorgonzola, Parmesan shavings, or feta can elevate richness.
Cream: A heavy or sour cream drizzle offers a visual swirl and creamy touch.
Croutons: Add crunch and visual interest.
Edible Flowers: Brighten the presentation.
Oil Drizzles: Olive, truffle, or infused oils add sheen and flavor.
Spices: A dash of paprika, pepper, or red pepper flakes can add color and heat.

Can I Make Mushroom Gorgonzola Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Sauté mushrooms, onions, and garlic in a skillet as directed. Transfer to the slow cooker.
Add broth, half-and-half, salt, and rosemary. Cook on low for 4-5 hours.
Before serving, stir in Gorgonzola, blend as desired, then add sherry and seasonings.

Instant Pot

Use the ‘Sauté’ function for mushrooms, onions, garlic, and the roux formation.
Add broth, half-and-half, salt, and rosemary. Seal and set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. Quick release.
Stir in Gorgonzola, blend, add sherry, and adjust seasonings.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

Convenience: Ready-to-use and saves considerable time.
Consistency: Offers a predictable flavor and salt level.
Variety: Available in various types – low-sodium, organic, bone broth, and more.

Homemade Broth

Flavor Depth: Home-cooked broth often has a richer, deeper flavor.
Control: You decide the ingredients, allowing for adjustments in salt, herbs, and vegetables.
Economy & Sustainability: A great way to use leftover bones, vegetable scraps, and reduce waste.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

Meat: Chicken, beef, or turkey can add protein and heartiness. Consider shredded chicken or beef strips.
Fish: Flaky white fish like cod or halibut can be incorporated, but ensure it doesn’t overpower the mushroom and Gorgonzola flavors.
Pasta: Small pastas like orzo, ditalini, or farfalle can make the soup more substantial.
Vegetables: Carrots, celery, bell peppers, or zucchini can be added for texture and flavor. Leafy greens like spinach or kale introduce color and nutrition.

Success Tips – Tips And Tricks For Making The Soup

If you are preparing this soup for the first time, here are some simple preparation and cooking tips to help you prepare your soup.

Prepping Tips

Mise en Place: Organize and measure ingredients before starting to ensure smooth cooking.
Consistent Cuts: Uniformly chopped vegetables cook evenly.
Herb Pouch: Tie herbs like rosemary or thyme in cheesecloth for easy removal.

Cooking Time Tips

Gradual Heat: Start cold, allowing ingredients to heat simultaneously, which extracts flavors better.
Simmer, Don’t Boil: Boiling can make meat tough and overcook vegetables. A gentle simmer extracts flavors while preserving textures.
Taste As You Go: Adjust seasonings gradually to build depth.
Layering Flavors: Sauté aromatic vegetables (like onions, garlic) first to create a flavor base.
Resting: Letting soup sit for a few hours or overnight can enhance its flavors.

Nutritional Values

Diving into a bowl of Mushroom Gorgonzola Soup isn’t just a treat for the taste buds; it’s a nutritional journey. Rich in vitamins, minerals, and proteins, this soup provides essential nutrients, all while delighting the senses with its culinary charm.

What Are The Total Calories In The Soup?

Determining the exact calorie count can be difficult, as it may vary based on the ingredients you use for making the soup. However, suppose you are using the same ingredients mentioned in this recipe. In that case, an average serving will be around 250 to 300 kcal. For accurate calorie count, it is best to use a calorie counter.

Dietary Restrictions Of The Mushroom Gorgonzola Soup

Dairy: Contains butter, half-and-half, and Gorgonzola, which might not be suitable for lactose-intolerant or dairy-allergic individuals.
Gluten: All-purpose flour is used, making it unsuitable for those with celiac disease or gluten sensitivities.
Meat Products: The chicken broth means it’s not vegetarian or vegan.
FODMAPs: Ingredients like garlic and onions might trigger symptoms for those following a low-FODMAP diet.
Salt: Those monitoring sodium intake should be cautious, especially when using store-bought broth.
Alcohol: Contains sherry, which might not be suitable for specific diets or beliefs.

Health Benefits Of The Mushroom Gorgonzola Soup

Mushrooms: High in selenium, vitamin D, and antioxidants, they support immune function and offer potential anti-inflammatory properties.
Garlic & Onions: These provide allicin and quercetin, respectively, which are beneficial for heart health and possess antioxidant properties.
Chicken Broth: Contains collagen and amino acids, which can support gut health and joint maintenance.
Gorgonzola: Offers calcium and protein, essential for bone health and muscle function.
Half-and-Half: A source of calcium and fats.
Rosemary: Contains rosmarinic acid, which can have anti-inflammatory and antioxidant effects.

Nutrition Table

How Can I Make Mushroom Gorgonzola Soup Lower In Sodium?

Broth: Opt for a low-sodium or sodium-free chicken broth.
Cheese: Gorgonzola is inherently salty. Use it sparingly, or find a lower-sodium blue cheese variant.
Skip Added Salt: Avoid adding salt during the cooking process. Allow diners to season their bowls if desired.
Fresh Ingredients: Utilize fresh mushrooms instead of canned ones, which often contain added sodium.
Herbs & Spices: Amplify flavors using sodium-free seasonings like fresh or dried herbs, black pepper, and lemon zest.
Taste Test: As you adjust, taste frequently to ensure the soup remains flavorful and satisfying.

How Can I Make Mushroom Gorgonzola Soup Lower In Sugar?

Broth: Opt for unsweetened or low-sugar chicken broth. Some store-bought broths may contain added sugars.
Dairy: Choose plain half-and-half without additives or flavorings that might increase sugar content.
Vegetables: Fresh mushrooms and vegetables are best, as canned varieties sometimes contain added sugars.
Enhance Flavors: Instead of relying on sugar, enhance the soup’s depth with fresh herbs, spices, and aromatics.
Sherry: Some sherries can be sweet. Opt for a dry sherry, or consider skipping it.
Read Labels: Always check nutritional labels to monitor sugar content using any packaged ingredients.

How To Serve The Mushroom Gorgonzola Soup At Its Best?

Temperature: Always serve hot. Reheat gently, ensuring it doesn’t boil to preserve the creamy texture.
Presentation: Choose a deep bowl to retain warmth. Pour soup from a ladle to minimize splashes.
Garnish: Sprinkle with crumbled Gorgonzola and fresh parsley for color contrast. A drizzle of truffle oil can elevate its earthiness.
Accompaniments: Offer crusty bread or breadsticks on the side for dipping.
Pairing: Complement with a glass of white wine or a light, bubbly Prosecco.
Ambiance: Serve in a calm environment, perhaps with soft background music, emphasizing the soup’s luxurious nature.

Perfect Side Dishes To Complement Mushroom Gorgonzola Soup?

Crusty Bread: Freshly baked sourdough or baguette, perfect for dipping.
Mixed Greens Salad: A light vinaigrette-dressed salad with nuts and dried fruits for contrast.
Roasted Veggies: Root vegetables or Brussels sprouts roasted with olive oil and herbs.
Grilled Cheese: A classic companion to soup; opt for mild cheeses to not overpower the soup.
Quinoa or Couscous: Light grains that complement without weighing down the meal.
Crisp Flatbreads: Offer a crunchy contrast.
Steamed Asparagus: Lightly seasoned with lemon zest for freshness.

How Long Can We Store The Soup?

Refrigeration: The soup can last 3-4 days in a sealed container. Always let the soup cool to room temperature before refrigerating to preserve texture and flavor.
Freezing: After cooling, transfer the soup to airtight containers or freezer bags, leaving some space for expansion. Properly stored, the soup can be frozen for 2-3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Bring the soup to a simmer to ensure even heating and restore consistency when reheating. Always check for spoilage signs before consuming.

Can I Make The Soup In Advance?

Making soup in advance can often enhance its flavors as they meld and deepen. For Mushroom Gorgonzola Soup, prepare and store it in the refrigerator for 2-3 days before serving.

When ready to serve, gently reheat on the stovetop, avoiding a boil to maintain its creamy consistency. Add a bit of broth or water if it thickens too much during storage. Preparing in advance saves time and often leads to a richer, more harmonized taste profile.

What Can We Do With Leftovers?

Pasta Sauce: Reduce the soup to a thicker consistency and toss with your favorite pasta.
Stuffed Vegetables: Use as a filling for bell peppers or zucchini before baking.
Grain Bowls: Serve atop rice, quinoa, or farro, garnished with fresh herbs.
Pot Pie: Mix with additional veggies and protein, then top with pastry for a twist on traditional pot pie.
Casserole Base: Layer with vegetables, some protein, and cheese, then bake.
Bread Bowl: Serve inside hollowed-out bread for a hearty meal.
Soup Booster: Mix with another soup to add depth and creaminess.
Risotto: Stir into partially cooked risotto for extra flavor.
Tart Filling: Pour into a pre-baked tart shell and bake until set.
Omelet or Quiche: Mix in with eggs for a savory breakfast twist.

Special Tools/Equipment Needed

Large Pot: Preferably heavy-bottomed to prevent the soup from sticking or burning.
Skillet: For sautéing mushrooms, onions, and garlic.
Blender: To achieve a smooth texture for part of the soup. A stick (immersion) blender can also be handy for blending directly in the pot.
Wooden Spoon: For stirring, ensuring even cooking, and preventing sticking.
Ladle: For serving and transferring the soup.
Knife and Cutting Board: To finely chop vegetables.
Measuring Cups & Spoons: To accurately measure ingredients.
Whisk: Helps in smoothly incorporating the flour and preventing lumps.
Strainer: Useful to ensure an extra-smooth texture by straining out any bits.
Heat-resistant Bowl: For setting aside sautéed vegetables or transferring portions for blending.

Frequently Asked Questions

Can I Substitute Gorgonzola With Another Cheese?

Indeed, while Gorgonzola provides a distinctive taste, one can also utilize cheeses like Roquefort, Stilton, or a milder blue cheese, contingent upon your preference. However, each cheese imparts its unique flavor profile, so anticipate subtle variations in the soup’s taste.

Is There An Alternative To Using Half-And-Half Cream?

Indeed. Milk can be a suitable replacement for those desiring a lighter version, though the soup might be less creamy. Conversely, for a richer texture, one could consider using full-fat cream.

Could Dried Mushrooms Be Employed In This Recipe?

Dried mushrooms are a permissible substitute. They should be rehydrated in warm water before use. Remember that dried mushrooms offer a more concentrated flavor, potentially intensifying the soup’s earthiness.

Is It Necessary To Blend The Soup?

Blending is a matter of personal preference. Blending can be omitted if one favors a soup with a more rustic texture. The blending step, however, affords the soup a creamy consistency, which many find appealing.

How Can One Ensure The Flour Doesn’t Clump When Added To The Pot?

It’s imperative to whisk the flour briskly and continuously to prevent clumping. Introducing the flour to melted butter (forming a roux) before incorporating liquids can further assist in achieving a smooth consistency.

Soul-Satisfying Mushroom Gorgonzola Soup With A Taste Of Comfort

5 from 1 vote

Recipe by Hanna Barnes Course: Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Savor the velvety blend of earthy mushrooms and tangy Gorgonzola in this luxurious soup. Every spoonful of Mushroom Gorgonzola Soup promises warmth, depth, and a symphony of flavors that dances on the palate.

Ingredients

Butter
Onion, diced
Garlic, minced
Sliced mushrooms
All-purpose flour
Chicken broth
Half-and-half cream
Salt
Dried rosemary leaves, crumbled
Crumbled Gorgonzola or blue cheese
Sherry
Salt and pepper
Chopped fresh parsley (optional)

Step-By-Step Directions

Preparation Steps
Ready your ingredients: dice the onions, mince the garlic, slice the mushrooms, and measure all other ingredients.
Cooking
Place a skillet over medium-high heat. Add 2 tablespoons butter, allowing it to melt.
Once melted, stir in onions, garlic, and mushrooms. Cook, stirring occasionally, until onions turn translucent and mushrooms reduce in size. This should take around 5 minutes. Remove the skillet from heat.
Concurrently, melt the remaining 2 tablespoons of butter in a large pot over medium-high heat. Gradually sprinkle in the flour, stirring continuously. Cook this roux until it is golden brown, typically about 5 minutes.
Slowly pour in the chicken broth, integrating it into the roux. Add the half-and-half, 1/2 teaspoon salt and crumbled rosemary, stirring to ensure a consistent blend. Reduce heat to medium.
Blending
Incorporate the Gorgonzola cheese and the previously sautéed mushroom mixture into the pot. Allow the soup to reach a simmer, cooking for 10 minutes while stirring often.
Remove the pot from heat. Carefully transfer half of the soup into a blender. Blend until it reaches a smooth consistency. Pour this back into the pot, combining it with the unblended soup.
Final Touches
Place the pot back on the stove, stirring in the sherry. Season with additional salt and pepper as needed. Allow the soup to cook until it thickens slightly, around 5 more minutes.
Serving
Ladle the soup into bowls. Garnish with a sprinkle of freshly chopped parsley for a burst of color and freshness.
Additional Options
For an extra layer of flavor, consider adding a dash of truffle oil or toasted pine nuts before serving.

Recipe Video

https://www.youtube.com/watch?v=LZns6tMg5XA

Mushroom soup with bruschetta, gorgonzola and thyme (https://www.youtube.com/watch?v=LZns6tMg5XA)

Notes

Use fresh mushrooms for the most authentic taste.
If the soup thickens upon refrigeration, add a splash of broth or water during reheating.
For a vegan twist, replace dairy with plant-based alternatives and use vegetable broth.
The soup’s flavor deepens when allowed to sit, making it perfect for leftovers.
Gorgonzola’s intensity varies; adjust the quantity to align with your taste preference.

Author
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Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!