Mushroom, Stilton & White Wine Mushroom soup with a luxury touch.

Servings: 4

Prep Time: 10 minutes

Cook Time: 50 minutes


50g butter

1 lrg onion - finely chopped

1 clove garlic - chrushed

400g closed cup mushrooms - sliced

700ml vegetable stock

1 bay leaf

100g stilton cheese - crumbled

1 tbsp fresh parsely - chopped

200ml white wine

3 tbsp double cream

salt and pepper


Melt half the butter in apan, add the onions and garlic and cook without colouring until soft. Add two-thirds of the mushrooms, all of the stock and the bay leaf, then bring to the boil. Cover and simmer for 20 mins, stirring occasionally.

Remove from heat, add the cheese and half the parsely., then stir until melted. Blend until smooth. Meanwhile, melt the remaining butter in a frying pan, fry the remaining mushrooms for 5 mins until lightly coloured, add the remaing parsely and leave to one side.

Return blended soup to the pan, add the wine and cream, then season to taste. Reheat gently for 5 mins. add the fried mushrooms and serve.