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Smoked Gouda Morel Mushroom Soup

Smoked Gouda Morel Mushroom Soup ~ Sumptuous Spoonfuls #mushroom #cheese #soup #recipe

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.

Smoked Gouda Morel Mushroom Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: About a quart of soup

Smoked Gouda Morel Mushroom Soup


  • 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


  1. 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.
  2. 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.
  3. Stir in the gouda cheese and half & half and cook over medium low heat until the cheese is hot and melted.
  4. Serve hot, with cheesy garlic toast to sop up the juices.


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

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Smoked Gouda Morel Mushroom Soup ~ Sumptuous Spoonfuls #mushroom #cheese #soup #recipe

This recipe was shared at Recipe Sharing MondayMix it Up MondayMelt in your Mouth MondaySimple Supper TuesdayFreedom Fridays with All my Bloggy FriendsReal Food FridayWeekend PotluckThe Weekend Re-Treat and The Weekend Social.


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4 Responses

  1. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! Pinned

    June 15, 2014 at 12:18 pm

  2. Yum this looks amazing! I love morel mushrooms. Thanks for sharing at Real Food Fridays!

    June 16, 2014 at 10:44 am

  3. Hi Ann! Thank you for partying with us at Simple Supper Tuesday at Moore or Less Cooking! Your Soup has been featured, going live tonight at 8pm! Nettie

    June 23, 2014 at 2:53 pm

  4. Pingback: SIMPLE SUPPER TUESDAY LINKY PARTY #16 | Moore or Less Cooking Food Blog