Mushroom Gorgonzola Ale Soup

A dreamy soup for mushroom and blue cheese lovers … every time I have a bowl of this soup, I want to lick the bowl.

This soup was inspired by a gorgonzola ale soup I had when my boyfriend and I were travelling. It was really creamy and wonderful–I was totally in heaven as I scooped it up. So I’ve been meaning to make it at home–but I had to add my own twist to it. I’ve been playing with mushrooms a lot lately and so this scrumptious mushroom soup was born.

Last week I heated myself up a cup of this soup for lunch at work and I was just sitting down to enjoy it at my desk when I realized I had a meeting I had to be at. So the soup had to go with me to the meeting–I wasn’t leaving my dreamy mushroom soup on my desk! I got to the end of the cup and I just didn’t want it to end. The flavor is sooo enticing. I was using my finger to get every … last … drop … of the soup.

One of my coworkers was watching me as I was doing this. I couldn’t help it! I explained to her and she smiled.

Mushroom Gorgonzola Ale Soup

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 1 quart of soup 1x

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Ingredients

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• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 – 3 cloves garlic, peeled & chopped
• 8 oz. mushrooms, chopped (about 3 cups)
• 1/4 cup whole wheat flour (or for a gluten free soup, use tapioca flour)
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 2 oz. Greek cream cheese (cold) – or Neufchatel
• 2 oz. Gorgonzola (or blue) cheese (cold)
• 1/2 – 2/3 cup low fat milk or fat free half & half (cold)
• 1/4 cup ale (I used New Belgium Snow Day Winter Ale)
• Salt and freshly ground pepper, to taste if desired

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Instructions

1. In a soup pot, heat the oil and butter over medium heat. Add the onion, celery, carrot and garlic and saute until the onion is soft and translucent. Stir in the mushrooms, cover and cook for about 10 minutes, uncovering to stir relatively frequently.
2. When the mushrooms are nice and tender, stir in the flour, then the broth. Add the bay leaf. Cook for about 15 minutes or until the mixture thickens a bit.
3. Pour the soup into a blender and add the cheeses and milk or half & half. Cover and carefully blend until smooth, taking care blending the hot soup.
4. Return the soup to the pot and stir in the ale. Taste and add salt and/or pepper if desired. Enjoy while it’s hot!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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