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4.75
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4
votes
Mushroom Thyme & Blue Cheese Soup
Creamy Mushroom Thyme & Blue Cheese Soup is pure comfort food in a bowl. Ladle into large bowls as a stand-alone supper or smaller portions for a flavour packed appetiser.
Serves 2 as a hearty supper or 4 in smaller appetiser portions
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer, Soup, Supper
Cuisine:
Worldwide
Author:
Jane Coupland
Ingredients
1
White onion (small)
1
Clove garlic
1
Celery stalk
1
tablespoon
Fresh thyme leaves (or 1 teaspoon dried)
400
g/ 14 oz
Chestnut mushrooms
500
ml/ 2 cups
Mushroom or vegetable stock (hot)
75
g/ 3 oz
Creamy blue cheese (I used St Agur)
2
tablespoon
Mascarpone cheese
Instructions
Finely dice the onion and celery and fry in 2 tablespoon olive oil over a medium heat until they soften
Peel & mince the garlic, then add to the pan. Cook for 1 minute
Roughy chop the mushrooms, add to the pan and cook for around 5 minutes until soft
Add the stock and cook for 10 more minutes
Cube the blue cheese, then stir it through the broth, along with the mascarpone and thyme
Transfer to a blender and process until desired consistency is reached
Pour back into the pan, season with salt and pepper as required and reheat