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Mushroom soup with farmhouse blue mould cheese

from Germany


Clean mushrooms by wiping with kitchen paper. Slice bigger mushrooms in half or quarters. Clean, wash and slice the spring onions in fine rings. Peel and chop garlic finely.

Heat butter and oil in a pot, add mushrooms, spring onion and garlic, fry for 3 to 4 minutes stirring frequently. Mix in vegetable stock, cream, Creme fraiche, lemon juice and Sherry, cook for 6 to 8 minutes.

Dice farmhouse blue mould cheese, add to the soup and stir thoroughly until cheese has melted. Season soup with salt, pepper, 1 to 2 dashes of Worcestersauce and Balsamico-Cream. Serve in warmed soup bowls and with chive rings sprinkled over.

You will need

Serves 2

400g mushrooms (e.g. chanterelles or champions)
4 spring onion
1 garlic clove
1 tblsp farmhouse butter
1 tblsp sunflower oil
600 ml vegetable stock
80 ml farmhouse cream
2 tblsp farmhouse creme fraiche
1 tblsp freshly squeezed lemon juice
1 tblsp dry Sherry
80 g creamy farmhouse blue mould cheese
salt, pepper
1-2 tsp Balsamico-Cream
2 tblsp chives in rings