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
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!