A silky smooth, thick and creamy, with the saltiness of Silton and the mellow sweetness of sauteed leeks, this may be the best Mushroom & Blue Cheese Soup out there! The recipe has taken us a couple of years to perfect, but the final result is delicious! It's decadent, it's filling and you will only need a small bowlful to be fully satisfied! A great starter, or lovely weekend lunch, this mushroom soup is always at the top of our list!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
When I was a child I was perceived as a 'picky eater'. I am in my thirties now, but I still don't accept that label. Yes, sure, as a kid I didn't like certain things. I despised beetroot, prunes, I always turned my nose up at fatty bits of meat and chicken skin (the last two I still don't like today, and I think they're not the worst things not to like). And I didn't eat mushrooms either. For years and years, my mum would try to convince me to taste a bit of mushroom but I was adamant to stay mushroom-free for the rest of my life (my dad was the same with mushrooms, so I think I was just copying him to a certain extent).
If you really don't like mushrooms, but fancy something equally creamy and with lots of blue cheese, try our Cauliflower and Blue Cheese Soup instead!
When I moved away from home, I started eating mushrooms. There was no epiphany, there was no memorable incident that made me fall in love with mushrooms at a specific moment. I just started eating mushrooms, cooking with a range of them, and I enjoy almost every mushroom I've ever had since. Maturity? Growth? Distancing from my dad's unintentional influence? I'm not sure...
One of the mushroom-based meals that we love to have on a weekend is our Creamy Mushroom & Blue Cheese Soup. It's taken us a while to arrive at the final recipe for this soup. I had something very specific in mind about what the texture and flavour of this soup should be like. We had this amazing soup in a restaurant when visiting my parents. I looked long and hard on the internet to find if anyone's tried to replicate the recipe (it was so good, I was sure somebody has already recreated it), but couldn't find anything.
So I was on a mission to replicate the soup myself. I made mushroom soup with potatoes, without potatoes, with and without cream. I simply couldn't work out what adds that mellow sweetness that I was looking for. After some trial and error, I've got it! What makes the soup what it is, is the addition of sweet leeks. So here it goes, I am sharing my favourite mushroom soup recipe with you! Hope you like it as much as we do!
But if you like chunky soups, try our Mushroom and Potato Soup instead!
How to Make our Creamy Mushroom & Blue Cheese Soup?
Wash and cut the mushrooms into thin pieces. Thoroughly clean your leeks and slice thinly. Finely chop the brown onion.
Melt butter in a large pan. Add mushrooms, leeks and onion. Fry for 5 minutes until starting to soften. Sprinkle the mushroom mixture with plain flour and mix well. Pour in the milk and stock. Stir everything together and leave to simmer on lowest heat with a lid on for about 20 minutes, stirring occasionally.
In the meantime, preheat the oven to 180°C Fan. Cut your bread slices into cubes and spread on a large baking tray, drizzle with some olive oil, sprinkle with salt and pepper and place in the oven for approx 10 minutes to crisp up.
Pour the mixture into a blender and blend until smooth. Put the soup back on the heat to warm up though again and then, once off the heat, add double cream and taste for seasoning.
Divide the soup between bowls and add bits of blue cheese and your crispy croutons. It may not look like a huge portion, but it is very filling!
For other delicious soup ideas, have a look at our other recipes below:
- Cauliflower & Almond Soup
- Broccoli and Blue Cheese Soup (Perfect With Stilton)
- Curried Lentil & Carrot Soup
- Thick & Creamy Sweetcorn Chowder (Vegan)
Creamy Mushroom & Blue Cheese Soup
Equipment
- Stick blender or a liquidiser
Ingredients
- 250 g closed cup mushrooms sliced
- 1 brown onion roughly chopped
- 120 g leek thinly sliced
- 50 g unsalted butter
- 2 tablespoon plain flour
- 250 ml mushroom or vegetable stock
- 250 ml milk
- 50 ml double cream or crème fraiche
- 70 g Stilton
- 2 slices of bread for croutons
Instructions
- Melt butter in a large pan. Add mushrooms, leeks and onion. Fry for 5 minutes until starting to soften.
- Sprinkle the mushroom mixture with plain flour and mix well. Pour in the milk and stock. Stir everything together and leave to simmer on lowest heat with a lid on for about 20 minutes, stirring occasionally.
- In the meantime, preheat the oven to 180°C Fan. Cut your bread slices into cubes and spread on a large baking tray, drizzle with some olive oil, sprinkle with salt and pepper and place in the oven for approx 10 minutes to crisp up.
- Pour the mixture into a blender and blend until smooth. Put the soup back on heat to warm up though again and then, once off the heat, add double cream and taste for seasoning.
- Divide the soup between bowls and add bits of blue cheese and croutons.
Nutrition
Beth says
I'm not an avid mushroom fan either but you have convinced me that I will love this soup! Blue cheese is a fav of mine so I'm confident this will be a hit!
Ieva says
That's great, Beth! I hated mushrooms until I was twenty years old, but I think once you find the right recipes, they are delicious! 🙂
Angela says
What a beautiful and delicious soup! So creamy and delicious. Love the addition of the blue cheese!
Ieva says
Thanks, Angela! We adore the combination of Stilton and mushrooms 🙂
Casey says
I love mushroom soup. but the blue cheese is so unique and puts it over the top!
Ieva says
Stilton is absolutely delicious in mushroom soup! It's one of my favourite flavour combinations ever! 😉
Vicky says
I've never had blue cheese soup, but I am such a fan of blue cheese, I know I will love this. It's great that in 30 minutes you can have a warm and filling soup!
Ieva says
Definitely filling and extremely delicious! We love it with Stilton, but let me know if you try it with any other blue cheese! 🙂
Sue says
Lovely sophisticated flavors here, can't wait to try it!
Ieva says
Thanks, Sue! Hope you like it! 🙂
Tayler says
I made this soup over the weekend and it was incredible! Thanks so much for sharing the recipe.
Ieva says
You are most welcome! Glad you liked it 🙂
Sara Welch says
This was such a great balance of flavor and texture; my kind of comfort food, indeed! Easily, a new favorite recipe; my whole family loved it!
Ieva says
Sara, thanks for the wonderful feedback! So glad you all enjoyed it!
Gwynn says
The blue cheese adds such a delicious depth of flavor to the mushroom soup. This is definitely my new favorite mushroom soup recipe!
Ieva says
Thanks, Gwynn! We are so pleased you've found this recipe! 🙂
Tara says
This yummy, cheesy, thick yet creamy soup is incredible! Loved the addition of sauteed leeks, too!
Ieva says
Thanks, Tara! Leeks definitely make this soup what it is! 🙂
Ashley says
I would never have thought to put Stilton in a soup! OMG so good!
Juyali says
With leeks (one of my all-time favorite veggies!) in the mix, this soup looks like a winner. Growing up, my grandma’s leek dishes were always comforting, and this recipe seems to have that same cozy vibe!
Nicole Kendrick says
I've never used bleu cheese in mushroom soup before. I was very pleased with its flavor.
Ieva Greber says
So glad you liked it - mushrooms and blue cheese is one of our favourite combinations!
Swathi says
Mushroom blue cheese soup is yummy and filling I tried with some homemade sourdough bread.
Jean says
This was one of the best mushroom soup recipes ever. Never even dreamed of using blue cheese. Genius!