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    Home » MAINS

    Creamy Mushroom & Blue Cheese Soup

    Published: May 5, 2021 · Updated: March 20, 2022 by Ieva · This post may contain affiliate links · 18 Comments

    Jump to Recipe

    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.

    Mushroom & Blue cheese soup

    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)
    Mushroom & Blue cheese soup

    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
     
     

    • 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
    Keyword Best Mushroom Soup, Best Soup Recipes, Creamy Mushroom Soup, Creamy Mushroom Soup Recipe UK, Mushroom & Blue Cheese Soup, Mushroom & Leek Soup, Mushroom & Stilton Soup Recipe, Mushroom And Stilton Soup, Mushroom SOup, Mushroom Soup Recipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Beth

      January 14, 2022 at 6:53 pm

      5 stars
      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!

      Reply
      • Ieva

        January 15, 2022 at 8:17 am

        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! 🙂

        Reply
    2. Angela

      March 01, 2022 at 6:37 pm

      5 stars
      What a beautiful and delicious soup! So creamy and delicious. Love the addition of the blue cheese!

      Reply
      • Ieva

        March 01, 2022 at 6:40 pm

        Thanks, Angela! We adore the combination of Stilton and mushrooms 🙂

        Reply
    3. Casey

      March 03, 2022 at 12:39 pm

      5 stars
      I love mushroom soup. but the blue cheese is so unique and puts it over the top!

      Reply
      • Ieva

        March 03, 2022 at 2:38 pm

        Stilton is absolutely delicious in mushroom soup! It’s one of my favourite flavour combinations ever! 😉

        Reply
    4. Vicky

      March 08, 2022 at 4:28 pm

      5 stars
      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!

      Reply
      • Ieva

        March 09, 2022 at 7:12 am

        Definitely filling and extremely delicious! We love it with Stilton, but let me know if you try it with any other blue cheese! 🙂

        Reply
    5. Sue

      April 02, 2022 at 5:55 am

      5 stars
      Lovely sophisticated flavors here, can’t wait to try it!

      Reply
      • Ieva

        April 02, 2022 at 6:53 am

        Thanks, Sue! Hope you like it! 🙂

        Reply
    6. Tayler

      May 01, 2022 at 7:42 pm

      5 stars
      I made this soup over the weekend and it was incredible! Thanks so much for sharing the recipe.

      Reply
      • Ieva

        May 02, 2022 at 8:20 am

        You are most welcome! Glad you liked it 🙂

        Reply
    7. Sara Welch

      May 16, 2022 at 6:08 pm

      5 stars
      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!

      Reply
      • Ieva

        May 16, 2022 at 8:21 pm

        Sara, thanks for the wonderful feedback! So glad you all enjoyed it!

        Reply
    8. Gwynn

      June 21, 2022 at 12:56 pm

      5 stars
      The blue cheese adds such a delicious depth of flavor to the mushroom soup. This is definitely my new favorite mushroom soup recipe!

      Reply
      • Ieva

        June 21, 2022 at 6:22 pm

        Thanks, Gwynn! We are so pleased you’ve found this recipe! 🙂

        Reply
    9. Tara

      August 30, 2022 at 4:19 pm

      5 stars
      This yummy, cheesy, thick yet creamy soup is incredible! Loved the addition of sauteed leeks, too!

      Reply
      • Ieva

        August 31, 2022 at 8:19 am

        Thanks, Tara! Leeks definitely make this soup what it is! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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