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!
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
Tried this recipe?Let us know how it was!