Stilton, Leek and Wild Mushroom Soup Recipe at MyDish

Stilton, Leek and Wild Mushroom Soup

3 stars based on 2 reviews Rate this Recipe

Method

  • 1. Split the leeks lengthways in four, wash well and shred finely.
  • 2. Melt the butter in a large saucepan, add the leeks and soften without colouring for 3-4 minutes.
  • 3. Add the vegetable stock, milk, peeled/chopped potatoes and mushrooms.
  • 4. Bring to the boil and simmer gently for 20 minutes.
  • 5. When the potatoes are soft, add the stilton cheese and liquidise until smooth.
  • 6. To finish: combine the horseradish, sour cream and gherkin in a small bowl.
  • 7. Serve the soup into warm bowls, top with a spoonful of horseradish cream and garnish with sprigs of chervil or parsley.

    • Comments Add your comment

    • I sometimes find chervil hard to come by (I might try grow some this year!). Is thyme an acceptable substitute?

      by wilsondan on Wed Jan 21 2009   reply to this comment

    Ingredients

    • 450g leeks white part only
    • 55g butter
    • 750ml vegetable stock
    • 300ml milk
    • 225g new potatoes
    • 110g mushrooms
    • 75g stilton cheese crumbled
    • 4 tbsp creamed horseradish
    • 4 tbsp sour cream
    • 1 large gherkin chopped
    •  sprigs of fresh chervil

    By Views 4779  Added Tue Jan 1 2008


    Very good soup... yum yum..

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