Cream of Mushroom Soup

"This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner. The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
8hrs 10mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Heat the oil in a large pan.
  • Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
  • Par boil the potatoes for approximately 7 minutes.
  • Put the potatoes, leeks and mushrooms into the slow cooker.
  • Add the stock and cook on low for approx 7 hours.
  • Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
  • Liquidise in a blender and check seasoning before serving.

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Reviews

  1. Very good soup, however I let my cheese hating boyfriend pick up the cheese, and I think it might have been a little over powering. So pick a mild - medium blue cheese. Here's a tip I had to relearn the hard way. When blending hot liquids, use small amounts cover with a tea towel and hold on for dear life... or reclean the entire kitchen >_< Made for ZWT 6.
     
  2. Love this soup -- it's chock full of some of my favourite ingredients, and so quick and easy-to-make. I decided to cook it on the stovetop and was serving it up within 45 minutes. I made two tiny changes -- added one chopped brown onion and doubled the amount of chicken stock for a soupier consistency. Made and enjoyed for ZWT6.
     
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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
 
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