Herbed Mushroom and Gorgonzola Soup

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	242242 cal
pro	7 g7g pro
total fat	16 g16g total fat
sat. fat	9 g9g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	41 mg41mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1515 calcium
iron	99 iron
vit A	1818 vit A
vit C	77 vit C
folate	1515 folate

This luscious soup is a perfect introduction to blue cheese for those who have not yet discovered their love of it. Woodsy mushrooms are a perfect complement for the buttery, slightly nutty flavours of mild, or dolce, Italian Gorgonzola or Canadian Borgonzola.

Ingredients

3 tbsp butter 3 3tbsp tbspbutter
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp salt 1/4 1/4tsp tspsalt
2 2cups cupsthinly sliced (white and light green parts only) leekleeks or onions
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
3 cups vegetable stock 3 3cups cupsvegetable stock or sodium-reduced chicken stock
1 potato , peeled and cubed1 1potatopotatoes, peeled and cubed
3/4 cup cubed Gorgonzola 3/4 3/4cup cupcubed Gorgonzola
1/2 cup 10% cream 1/2 1/2cup cup10% cream
Croutons:
1-1/2 cups cubed baguettes 1-1/2 1-1/2cups cupscubed baguettebaguettes
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1/2 tsp sweet paprika 1/2 1/2tsp tspsweet paprika
Garnish:
2 tbsp finely chopped fresh chives 2 2tbsp tbspfinely chopped fresh chives

Preparation

In large saucepan, melt half of the butter over medium-high heat; saut?ushrooms, pepper and salt until golden, about 15 minutes. Transfer to bowl.

In same saucepan, melt remaining butter over medium heat; fry leeks and thyme, stirring often, until softened, about 5 minutes.

Add stock, 2 cups (500 mL) water and potato; bring to boil. Reduce heat, cover and simmer until potato is tender, 10 minutes. Add cheese; remove from heat. In batches, pur?in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover. Refrigerate soup and mushrooms in separate airtight containers for up to 2 days.)

Croutons: Meanwhile, in bowl, toss together bread, oil and paprika. Spread on rimmed baking sheet; bake in 350°F (180 C) oven, stirring once, until golden, 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Garnish: In saucepan, cover and bring soup, cream and mushrooms to simmer, stirring occasionally and being careful not to boil. Ladle into bowls; garnish with croutons and chives.

Source : Canadian Living Magazine: March 2006