• 2 packages of wild mushrooms 8.8 oz porcini, wild boletus, oyster, shiitake and black
  • 1 tablespoon olive oil
  • 1 tablespoon fresh minced garlic
  • 1/4 cup butter
  • 1 small onion, diced
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 1/8 teaspoon nutmeg
  • 1/2 cup gorgonzola
  • 4 cup chicken broth
  • 1/4 cup flour
  • Salt and fresh ground pepper to taste
  • 2 cups half and half
  • Handful of fresh parsley

Description

Creamy Gorgonzola Mushroom Soup

Ladle up baby!!

Directions

  1. In large saute pan add olive oil on med/high heat.
  2. Add onion and saute when you see them softening add garlic. Saute for 3 minutes and remove from heat.
  3. In dutch oven add butter on med high heat once butter melts stir in flour and continue to stir until bubbly then stir in chicken broth.
  4. Stir until blended add mushrooms, half & half, bay leaf, onions & garlic, spices and Gorgonzola simmer for 50 minutes or until mushrooms are soft.
  5. Then throw in the parsley
  6. Ladle up baby!!