Recipe---Template-Page

Stilton, Leek & Wild Mushroom Soup

Preparation time: 10 Minutes

Cooking time: 25 Minutes

Serves time: 4

During the autumn months when mushrooms grow wild in the woods, consider this deliciously warming soup made rich with leeks and Stilton cheese. A real treat for vegetarians.

Ingredients

G / ML CUPS / OZ

Ingredients

  • 450g leeks, white part only
  • 50g butter
  • 700ml vegetable stock
  • 300ml milk
  • 225g potatoes, peeled and chopped
  • 20g dried cepe (or porcini) mushrooms
  • 75g blue Stilton cheese
  • 4 tbsp creamed horseradish
  • 4 tbsp sour cream
  • 1 large pickled gherkin, chopped

To Garnish

  • 4 sprigs of fresh chervil or parsley

Ingredients

  • 1lb leeks, white part only
  • 2oz butter
  • 30 fl oz vegetable stock
  • 11 fl oz milk
  • 8oz potatoes, peeled and chopped
  • 3/4 oz dried cepe (or porcini) mushrooms
  • 3oz blue Stilton cheese
  • 4 tbsp creamed horseradish
  • 4 tbsp sour cream
  • 1 large pickled gherkin, chopped

To Garnish

  • 4 sprigs of fresh chervil or parsley

Method

  1. Split the leeks lengthways into four, wash and shred finely.
  2. Melt the butter in a large saucepan, add the leeks and soften for 3-4 minutes.
  3. Add the vegetable stock, milk, potatoes and dried mushrooms. Bring to the boil and simmer for 20 minutes.
  4. When the potatoes are soft, add the Stilton cheese and liquidise until smooth.
  5. To finish, combine the horseradish, sour cream and gherkin in a small bowl.
  6. Serve the soup into bowls, top with a spoonful of horseradish cream and finish with chervil or parsley.