Best Smoked Gouda Mushroom Soup Recipes

The Dove's Nest Wild Mushroom and Smoked Gouda Soup image

Provided by Bren in LR

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
2 cups chopped onions
6 cups sliced white mushrooms
6 cups sliced portabella mushrooms (or other wild)
12 roasted garlic cloves
4 cups strong chicken stock
1 cup shredded smoked gouda cheese (or smoked cheddar cheese)
1 tablespoon sherry wine vinegar
1 cup whipping cream
1 teaspoon chopped thyme
1 teaspoon chopped basil
salt & freshly ground black pepper

Steps:

Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock.
Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container.
Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process for 5 to 10 seconds to blend.
Ladle into soup bowls and serve immediately.

Nutrition Facts : Calories 243.4, Fat 20.3, SaturatedFat 7.7, Cholesterol 40.3, Sodium 206.3, Carbohydrate 9.9, Fiber 1.4, Sugar 4.4, Protein 7.2

Smoked Gouda Mushroom Soup image

Provided by barbara lentz

Time 20m

Number Of Ingredients 10

1/2 c butter
1/2 clove flour
32 oz chicken stock
1/2 c sherry
1 c heavy cream
1 c sliced fresh mushrooms
6 clove garlic minced
2 c smoked gouda cheese shredded
salt and pepper to taste
smoked paprika for garnish

Steps:

1. Melt the butter in a large saucepan. Add the flour and whisk until smooth. Add the chicken broth, sherry, and heavy cream. Bring to a boil. Reduce to a simmer. Add the mushrooms and garlic. Cook 5 minutes.
2. Add the shredded cheese and stir until cheese is melted. Taste and season with salt and pepper. Serve sprinkled with smoked paprika

Smoked Gouda and Shiitake Mushroom Soup image

Provided by malinda sargent

Number Of Ingredients 12

8 ounces butter
8 ounces yellow onion, diced
1/2 gallon water
3 ounces paste chicken base
12 ounces smoked gouda, finely shredded
8 ounces celery, diced small
8 ounces flour
1 quart (40%) cream (heavy cream)
1 1/2 tablespoon minced garlic
1/4 ounce fresh thyme (just the leaves, no stems)
12 ounces shiitake mushrooms, julienned
1 cup madeira ( i dont use it but recipe calls for it )

Steps:

1. Melt Butter in a large pot. Add celery, onion, and mushrooms, sauté until cooked, but still firm. Add flour to make a roux, cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well. Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.