Peel and chop the onion. Peel and slice the mushrooms. Set aside 100 g.
In a saucepan, melt 20 g of butter over medium-low heat. Add the onion and sweat for 3 min.
Add 400 g of mushrooms and cook for 2 minutes over high heat, stirring.
Dissolve the stock cube in 1 litre boiling water. Bring to a simmer and cook for 20 minutes over medium-low heat.
Meanwhile, brown the reserved mushrooms in a frying pan over medium heat with the remaining butter.
Add the crème fraîche to the pan, heat gently for a minute then blend using a hand blender. Add the SAINT AGUR® Blue Crème and blend.
Pour the soup into bowls or deep plates. Add the fried mushrooms, a few sprigs of parsley and enjoy hot!
Indulge in a warm, comforting bowl of mushroom and blue cheese soup, perfect for chilly days. This quick and easy recipe combines earthy mushrooms with the rich, tangy flavor of blue cheese, creating a deliciously satisfying dish that warms you from the inside out.
Method
INGREDIENTS
40g butter
500g button mushrooms
150g SAINT AGUR® Blue Crème
1/2 brown onion
1 cube vegetable broth
1 tbsp crème fraîche
2 sprigs of parsley
Ground black pepper
PRODUCT
View Method
Recipe Method
Peel and chop the onion. Peel and slice the mushrooms. Set aside 100 g.
In a saucepan, melt 20 g of butter over medium-low heat. Add the onion and sweat for 3 min.
Add 400 g of mushrooms and cook for 2 minutes over high heat, stirring.
Dissolve the stock cube in 1 litre boiling water. Bring to a simmer and cook for 20 minutes over medium-low heat.
Meanwhile, brown the reserved mushrooms in a frying pan over medium heat with the remaining butter.
Add the crème fraîche to the pan, heat gently for a minute then blend using a hand blender. Add the SAINT AGUR® Blue Crème and blend.
Pour the soup into bowls or deep plates. Add the fried mushrooms, a few sprigs of parsley and enjoy hot!
