Mushroom, Stilton And White Wine Soup

Ingredients

• 50g butter
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 400g closed cap mushrooms, sliced
• 700ml vegetable stock
• 1 bay leaf
• 100g Stilton cheese, crumbled
• 1 tbsp fresh parsley, chopped
• 200ml white wine
• 3 tbsp double cream

Method

1. Melt half the butter in a pan, add the onion and garlic and cook without colouring until softened.
2. Add the mushroom, stock and the bay leaf, then bring to the boil. Cover and simmer for 20 mins, stirring occasionally.
3. Remove from the heat, add the cheese and half the parsley, then stir until melted.
4. Remove the bay leaf, then blend until smooth.
5. Return the blended soup to the pan, add the wine and cream, then season to taste.
6. Reheat gently for 5 mins and serve.