Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500g mixed mushrooms (button, cremini, or wild), sliced
- 1 medium potato, peeled and diced (for creaminess)
- 1L (4 cups) vegetable or chicken broth
- 125ml (½ cup) heavy cream or milk
- 100g blue cheese (such as Gorgonzola or Stilton), crumbled
- ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley or chives, for garnish
Instructions
- Sauté the Aromatics
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic, sauté for 3-4 minutes until softened.
- Cook the Mushrooms
- Add the sliced mushrooms and cook for about 8-10 minutes until they release their juices and start to brown.
- Add the Broth and Simmer
- Stir in the diced potato and thyme.
- Pour in the broth, bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Blend the Soup
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- If you prefer a chunkier soup, blend only half and leave some mushroom pieces whole.
- Add Cream and Blue Cheese
- Stir in the heavy cream and crumbled blue cheese until melted and well combined.
- Season with salt, black pepper, and lemon juice if using.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley or chives.
- Serve with crusty bread or croutons.
