Cream of Mushroom Soup
photo by Leggy Peggy
- Ready In:
- 8hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 leeks, finely sliced and rinsed
- 1 tablespoon olive oil
- 4 potatoes, peeled and sliced
- 500 g chestnut mushrooms, cleaned and sliced
- 2 garlic cloves
- 1 teaspoon dried thyme
- 3 cups chicken stock
- salt
- pepper
- 1⁄2 cup double cream
- 90 g blue cheese, grated
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
-
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.
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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.
RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and 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>
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