This soup is a culinary bear hug; earthy mushrooms, cleansing leeks and a creamy umami Stilton hit. You can use whatever mushrooms you have to hand; a few rehydrated porcini mushrooms would be a delicious addition. The rice thickens the soup, though a couple of potatoes would happily do the same job.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Mushroom, leek and stilton soup
- 2 tbsp olive oil
- 500g mushrooms, roughly chopped
- 30g salted butter
- 300g leeks, topped and tailed, roughly chopped and washed (about 1 large)
- 2 tsp dried thyme
- 2 garlic cloves
- 1 litre hot vegetable stock (made using a stock cube)
- 65g basmati rice
- 200g Iceland Stilton, crumbled
- 10g fresh parsley, finely chopped
- A swirl of sour cream to serve (optional)
Heat the oil in a frying pan over a medium heat and add the mushrooms. Turn the heat to high and stir until the mushrooms are browned- they will at first release water, but keep frying and they will reabsorb this liquid. Tip into a large saucepan.
Turn the heat to low, add the butter to the pan and tip in the prepared leeks. Soften for 5 minutes, being careful not to brown them, then add the thyme and garlic. Stir, fry for a further 2 minutes and tip into the saucepan.
Add the hot stock and rice to the saucepan, bring to the boil, reduce the heat and simmer for 20 minutes with the lid on. Add the Stilton and blend until smooth. Sprinkle with fresh parsley and a swirl of sour cream (if you wish) before serving.
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