You will need (for 2 bowls):
1 onion, roughly chopped
Butter
300g mushrooms, any will do but I used Portobello
A few sprigs of thyme, leaves removed
400ml vegetable stock
150ml milk
Salt and pepper
Small handful wild mushrooms
1 small baguette
Blue cheese
Start by frying the onion in a small knob of butter until softened. If using Portobello mushrooms I always peel them; mostly because I immensely enjoy doing it. Chop the mushrooms and add them to the onion and cook for a few minutes until they release some of their water. Add the thyme leaves, vegetable stock and milk, cover and cook for about 10 minutes or until the mushrooms are soft. Blend the soup, season and then return to the heat to keep warm while you make the croutons.
Cut the baguette into slices and toast them on both sides. Crumble up some blue cheese, as much as you like, I used Shropshire blue. Put the blue cheese onto the baguette slices and then put under a hot grill for a few minutes until the cheese has melted. At the same time, put the wild mushrooms under the grill to warm through and crisp up. Make sure you keep an eye on what’s happening under the grill so nothing catches or burns.
What a wintry bowl of wondrousness. This soup is clean, fresh and earthy and with the wild mushrooms to give it extra texture and flavour it’s a great light meal. The blue cheese goes so well with the soup and you can dunk as much or as little as you like to perfect your cheese to mushroom ratio. This is such a quick soup to make and so fulfilling it’s ideal if you feel like something that’s not small, green and round.
This sounds magnificent. I love mushroom soup but had never thought of blue cheese croutons – which is weird ‘cos I make mushroom and blue cheese pasties. I am definitely trying this next mushroom soup day!
This looks amazing! I love the blue cheese croutons! Delicious! Merry Christmas!
Blue cheese croutons are a great idea! Yum.
I love the grilled mushroom garnish! very pretty. For whatever reason I’m nervous of making mushroom soup…
This mushroom soup sounds divine for the holiday season. Merry Christmas Caroline!
So it’s not just us that has a chesse mountain the… We stocked up with loads of cheese yesterday, and then our guests brought us more!
How about Cheese Soup, with cheesy croutons, served with cheese-on-toast???
Sounds delicious, hope you have a good Christmas.
Hi Caroline, there’s two things in life which I just won’t eat. Raw onion and mushroom soup, I have no idea why! These beautiful croutons though look delightful so may even try the soup for a light be over the next 10 days.
Merry Christmas and best of luck in the NY.
You had me at cheese mountain! I really like the idea of you using milk instead of cream in this recipe as at times cream can be a bit rich.
Hope you have a wonderful Christmas Caroline x
It looks fancy and it´s so easy. Great recipe! The blue cheese croutons are perfect. Happy holidays!
Nice photos, love the napkin I’m sure I used to have a traycloth like that from my gran. Have a great Christmas Caroline.
i was thinking to make mushroom soup too tehse few days. Merry christmas to you, carol and have a great new year!
I could smash a bowl of this. It looks incredible! Well done 🙂 It’s on my to do list!
those mushrooms are gorgeous on top
I am currently scaling my own cheese mountain, whose topography alters daily with its inclusion in various omelettes, pastas, paninis, etc. I ADORE mushrooms. I simply cannot get enough of them, and if I see them on a menu, I’ll usually order whatever has them in it. Have never tried making a mushroom soup though – on my list now.
Mmm mushrooms and cheese is such a lovely combination, well cheese and so many things but this looks so like a great winter meal, warming and filling but not too heavy!
I’m a dope. I’ve never had blue cheese croutons before. MUST FIND! Looks great…and perfect for today (it’s so cold and rainy here) 🙁
I would love to have mountains of cheese but that never seems to happen here. I do always have mushrooms though.