• 1/4 cup unsalted butter
  • 1 package white button mushrooms, sliced
  • 1 package baby portobello mushrooms, sliced
  • 1 white onion, diced
  • 1 dried bay leaf
  • 1 1/2 tablespoons all-purpose flour
  • 6 stalks fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup Gordo’s Cheese Dip Original
  • Salt and pepper to taste


In large pot over medium heat, melt butter over medium to high heat. Add mushrooms to butter with a pinch of salt. Cook mushrooms, stirring often, until golden brown. Add onion and cook until translucent. Slowly stir flour into mixture. Tie thyme stalks together in small bundle and add to mixture with garlic cloves and bay leaf. Add chicken stock and water and bring to a simmer. Simmer for about an hour. Remove thyme. Stir in Gordo’s Cheese Dip allowing it to melt in soup. Season with salt and pepper to taste.

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