Sunday, October 7, 2012

Mushroom and Gorgonzola veloute

The weather is getting crisp, the temperatures are dropping and the leaves are turning yellow.

Fall is here. And that means I'm in the mood for soup!

I got a really good deal for a chunk of Gorgonzola cheese today at the supermaket, and I was just scanning my fridge to find something (anything) to pair it with when I saw a bucket of button mushrooms. And then there was light! I had my soup of the day. Somehow, I was going to find a way to combine those two ingredients to create a delicious cozy automn soup :)

I immediately took to my favorite cooking tool: google. The first hit I got was this recipe which I tweaked a little. I added potatoes for fibers and creaminess instead of a white sauce base (flour and butter).


- A small container of mushrooms (sliced)
- 2 small potatoes (floury, not waxy), peeled and diced
- 1 onion and 2 small cloves of garlic, diced
- 2 tbsp butter
- 1/4 cup gorgonzola, crumbled + extra for decoration
- salt, dried rosemary leaves 1/2 tsp each
- small glass of white wine
- 1/4 heavy cream
- 4 cups chicken broth


Melt the butter and cook the onion and garlic until soft.

Add the mushrooms and cook until golden brown.

Deglaze with white wine and reserve 1/4 cup for texture and decoration.

Add potatoes, salt, rosemary and chicken broth. Bring to a boil, lower heat and simmer covered until potatoes are fork tender.
Turn off heat and add cream and Gorgonzola. Puree with an immersion blender.

Serve with a slice of whole wheat bread. Sprinkle with reserved sliced mushrooms, crumbled cheese and liberal amounts of black pepper :)Enjoy!

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