Mushroom and Smoked Gouda Soup

Inspiration is all around us. Recently I came across a lovely post on my WordPress reader for Mushroom Brie Soup ( I shared the recipe with Kiddo, wanting to get his take on things. We both agreed, the original recipe was awesome, but we wanted to try Smoked Gouda instead. We are big fans of any smoked cheese, and are particularly fond of Smoked Gouda.

Hubby was going to be out-of-town for a week on business, leaving Kiddo and I to try new recipes that we knew he wouldn’t care to sample. Hubby isn’t a fan of cheese, with very few exceptions. (Pizza, Lasagna and Patty Melts are just a few of those exceptions. Why Hubby will eat a Patty Melt but not a Cheeseburger is beyond my ability to comprehend).  We were looking for dishes that didn’t require a ton of work and that would cook up in a snap. I knew in Hubby’s absence, we would be getting home later than usual. While we left the office on time, it takes me longer to drive home than it takes Hubby. To begin with, I drive slower, and I will go out of my way to avoid freeway interchanges during rush hour. As it turned out, while Hubby was gone, the weather turned nasty – heavy rains in the evening and fog in the mornings – making for a snarling mess of a commute each day. Knowing we had something special to come home to in the kitchen made up for the stressful commute.

This delicious, smoky soup really it the spot. Kiddo and I had a good time in the kitchen together, chopping, simmering and chatting. When it comes to a cooking partner, Kiddo is my best-bud. He’s been at my side in the kitchen ever since he could pull a step-stool up to the stove and we’ve developed a wonderful rhythm over the years. Kiddo is a lot like me, he’ll tweak as he goes and we bounce ideas off one another as we cook.

Mushroom and Smoked Gouda Soup
16 oz mushrooms, sliced
3 garlic cloves, minced
2 Large Shallot, finely diced
1 tablespoon olive oil
2/3 cup dry white wine
3 cup chicken broth
8 oz Smoked Gouda, finely shredded
1 teaspoon thyme
½ teaspoon basil
Fresh Ground Pepper to taste
1/2 cup heavy cream
1 tablespoon Butter
Additional Cheese for Garnish, if desired
Chives for garnish, if desired

Sauté mushrooms, garlic and shallot in butte until fragrant. Place into a heavy bottom soup or sauce pan. Add wine and simmer about 5 minutes.

Stir in broth, Gouda, and spices. Simmer for 20 minutes, stirring often.

Add cream and about 1 tablespoon butter. Let simmer for 5 minutes longer. Do not allow soup to come to a boil.

Ladle into soup bows, be sure to get any bits of cheese that might have sunk to the bottom of the pot. If desired, garnish with a little fresh shredded cheese and chopped chives.

Serve with warm bread or buttery chive crescent rolls and enjoy.

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