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Mushroom thyme Blue Cheese Soup
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4.67 from 3 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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Soup, Supper
Cuisine: Worldwide


  • 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


  • 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