Creamy Mushroom & Blue Cheese Soup

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!

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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).

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!

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
• Curried Lentil & Carrot Soup
• Thick & Creamy Sweetcorn Chowder (Vegan)

Creamy Mushroom & Blue Cheese Soup

A silky smooth, thick and creamy, with the sharpness 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 aways at the top of our list!

4.54 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Lunch, Starter

Cuisine American, European

Servings 2 portions

Calories 602 kcal

Equipment

• Stick blender or a liquidiser

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Calories: 602kcalCarbohydrates: 46gProtein: 19gFat: 40gSaturated Fat: 24gTrans Fat: 1gCholesterol: 113mgSodium: 1082mgPotassium: 921mgFiber: 5gSugar: 17gVitamin A: 2696IUVitamin C: 14mgCalcium: 402mgIron: 3mg

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