This is a print preview of "Creamy Leek And Mushroom Soup Laced With Stilton Cheese" recipe.

Creamy Leek And Mushroom Soup Laced With Stilton Cheese Recipe
by Global Cookbook

Creamy Leek And Mushroom Soup Laced With Stilton Cheese
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  Servings: 4

Ingredients

  • 4 Tbsp. butter
  • 1 lb leeks, white part only finely shredded
  • 1/2 lb mushrooms roughly minced
  • 3 c. vegetable stock
  • 1 c. lowfat milk
  • 1/2 lb potatoes peeled ,and minced into a small even dice
  • 3 ounce Stilton cheese
  • 4 Tbsp. horseradish mixed with
  • 1 x finely-minced gherkin pickle into
  • 4 Tbsp. lowfat sour cream and chilled Finely chopped fresh parsley as a final topping

Directions

  1. Heat butter in a large saucepan, then saute/fry the leeks and mushrooms - cooking gently for 10 min, stirring from time to time. Add in the vegetable stock, lowfat milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 min, till the potatoes are tender.
  2. When ready to serve, crumble in the Stilton cheese and stir well for a minute or possibly two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.
  3. Serve warm to 4 people.
  4. Comments: This British savory soup is just scrumptious, especially with the unexpected counterpoint of its cold, tart garnish. Easy and fast to make, it's a perfect lunch or possibly light supper on a raw, wet day...very much like a rich and filling tart, but more so.