Herbed Mushroom and Gorgonzola Soup Herbed Mushroom and Gorgonzola Soup

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2006




In large saucepan, melt half of the butter over medium-high heat; saute mushrooms, 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1018 mg
  • Protein 7 g
  • Calories 242.0
  • Total fat 16 g
  • Cholesterol 41 mg
  • Saturated fat 9 g
  • Total carbohydrate 18 g


  • Iron 9.0
  • Folate 15.0
  • Calcium 15.0
  • Vitamin A 18.0
  • Vitamin C 7.0
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Herbed Mushroom and Gorgonzola Soup