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Mushroom & Blue Cheese Soup


3 tbsp (45 mL) butter
1 medium onion, diced
1 lb (500 g) button mushrooms, sliced
2 tbsp (30 mL) flour
1/4 cup (50 mL) cooking sherry
3 cups (750 mL) vegetable stock
2 cups (500 mL) 2% milk
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (1 mL) pepper
1/2 cup (125 mL) heavy cream (35%)
4 oz (125 g) blue cheese
4 sprigs fresh thyme


Melt butter In a heavy-bottomed sauce pan. Add onion and mushrooms; sauté for 3-4 minutes. 

Cover and simmer for another 4 minutes, then add flour, stirring constantly for 2 minutes. Slowly incorporate sherry, vegetable stock and milk while stirring. Add basil, thyme, salt and pepper. 

Bring to a boil, then reduce heat and simmer for 15 minutes. Cool slightly. Pour into blender. Crumble in 3 oz. (75 g) of blue cheese; add heavy cream, and purée. (You may have to do this in two batches, depending on size of blender).

Pour into 4 bowls. Crumble the remaining blue cheese into soup, and garnish with a sprig of thyme. Makes 4 servings.

Mushroom & Blue Cheese Soup

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