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Gorgonzola and Mushroom Soup
Dive into creamy comfort with soup rich in tangy gorgonzola. Every spoonful is warming, bold, and deeply satisfying.
- In a soup pot over medium low heat add olive oil and butter. Once the butter has melted place the onion and celery in and stir briefly. Cover with lid.
- After sweating vegetables for 5 mins add mushrooms and garlic and cook uncovered for 10 mins or until most moisture has evaporated.
- Add thyme, and stock and cook for 25 mins covered but lid left ajar.
- Remove half of the mushrooms and veg and blend with enough liquid to make smooth.
- Pour blended mixture back into soup with cream and blue cheese. Simmer for 5 mins.
- Season to taste, garnish with fresh Italian parsley and crumbled gorgonzola.
