Mushroom and Gorgonzola Soup

Ingredients

• 2 tablespoons butter 
• 27.5 ounce chicken broth canned
• 0.5 teaspoon rosemary leaves dried crumbled
• 2 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 0.5 cup gorgonzola blue crumbled
• 1 cup half-and-half cream 
• 1 pound mushrooms sliced
• 0.5  onion diced
• 0.5 teaspoon salt 
• 6 servings salt and pepper to taste
• 1 tablespoon cooking sherry 

Equipment

• frying pan
• pot
• blender

Directions

1. Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and mushrooms. Cook and stir until onions are soft and mushrooms reduce, about 5 minutes.
2. Remove from heat.
3. Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat. Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes. Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 10 minutes, stirring frequently.
4. Place half of the soup into a blender. Blend until smooth, and return to the pot. Stir in the sherry, and season with salt and pepper to taste. Cook until mixture thickens, about 5 minutes more.
5. Garnish with fresh parsley, if desired, to serve.