Smoked Gouda Morel Mushroom Soup
It’s been a rainy spring/summer here … and you know what the rain brings … mushrooms! Rainy days are also the perfect time to make soup to warm your body and soul.
I was craving a cheesy soup and had these morels in the fridge that my friend had given me and decided a cheesy mushroom soup was just the thing. Smoked gouda seemed like the right cheese to compliment the king of mushrooms and I happened to have some in my cheese drawer that I’d bought for my daughter, but she hadn’t gotten around to eating it yet. So I whipped up some soup and filled my belly with this cheesy mushroom goodness.
I did leave some for her, but if she doesn’t hurry, mom will have used up all the smoked gouda. All the mushrooms are, sadly, gone now, but I have new foods in my fridge to play with, so I’m not too upset.
- 1 Tablespoon butter
- 2/3 - 3/4 cup chopped sweet onion
- 2 - 3 cloves garlic, peeled & chopped fine
- 1 1/2 cups morel (or other) mushrooms, cut into bite-size pieces ... or use dried reconstituted morel mushrooms, reserving the liquid for the "broth" in the soup
- 1/4 cup dry white wine
- 1/4 cup flour
- 3 cups mushroom juice and/or broth (beef or vegetable)
- 1 bay leaf
- 1 - 2 teaspoons fresh thyme leaves
- 1 cup shredded smoked gouda cheese (VERY lightly placed in the cup)
- 1 cup fat free (or regular) half and half
- In a medium saucepan over medium heat, melt the butter, then add the onion, garlic, and mushrooms. Saute until the onions are soft, the garlic is fragrant, and the mushrooms release their juices. Drain off the excess mushroom juice into a bowl and saute a little longer.
- Add the wine and saute until the liquid is mostly gone. Sprinkle with flour and stir to coat the mushrooms and onion with flour. Add the reserved mushroom juice and broth (3 cups total), the bay leaf and thyme, bring to a boil, then reduce to a simmer, stirring occasionally, until the liquid begins to thicken.
- Stir in the gouda cheese and half & half and cook over medium low heat until the cheese is hot and melted.
- Serve hot, with cheesy garlic toast to sop up the juices.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Recipe Sharing Monday, Mix it Up Monday, Melt in your Mouth Monday, Simple Supper Tuesday, Freedom Fridays with All my Bloggy Friends, Real Food Friday, Weekend Potluck, The Weekend Re-Treat and The Weekend Social.