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Creamy Leek and Mushroom Soup Laced with Stilton Cheese

4 tablespoons butter
1 pound leeks, white part only -- finely shredded
1/2 pound mushrooms -- roughly chopped
3 cups vegetable stock
1 cup milk
1/2 pound potatoes -- peeled ,and
chopped into a small even dice
3 ounces Stilton cheese

4 tablespoons horseradish -- mixed with 1 finely-chopped gherkin pickle -- into 4 tablespoons sour cream -- and chilled
Finely minced fresh parsley -- as a final topping

Melt butter in a large saucepan, then saute the leeks and mushrooms -- cooking gently for 10 minutes, stirring from time to time. Add the vegetable stock, milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.

When ready to serve, crumble in the Stilton cheese and stir well for a minute or two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.

Serve hot to 4 people.

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