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
Serves 2 as a hearty supper or 4 in smaller appetiser portions
Servings: 4 People
Calories: 142kcal
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
Nutrition
Calories: 142kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 728mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 1mg
