Mushroom and blue cheese soup

This soup will keep, covered, in the refrigerator for 3-4 days. Reheat gently.

Ingredients

1 large	Carrot
1	Red onion
1 Tbsp	Olive oil
2	Celery stalks, finely chopped
2	Medium potatoes, diced
4 cups	Chicken stock
250 g	Mixed mushrooms, stems removed (Main)
200 g	Blue cheese, mild, chopped (Main)
½ cup	Cream, use up to 3/4 cup

Directions

1. Peel the carrot and onion and roughly chop.
2. Heat the oil in a medium saucepan. Place the celery, carrot and onion in the saucepan. Cook over low heat for 5 minutes or until the vegetables to begin to sweat.
3. Add the potatoes and stock. Roughly chop the mushrooms and add to the saucepan. Bring to the boil. Cover and simmer on low heat for 1 hour.
4. Turn off the heat and add the blue cheese. Leave for 10 minutes to melt. Place the soup in a food processor (in batches if required) and blend.
5. When ready to serve add a little cream to the soup and reheat gently. Season.

More mushroom recipes from Jan

• Crab stuffed mushrooms
• Artichoke and mushroom pie