Mushroom Velouté With Blue Cheese

A delicious soup with blue cheese crumbled on top.


  • 500 g button mushrooms
  • 100 g wild or forest mushrooms
  • 100 g blue cheese
  • 90 g butter
  • 900 ml milk
  • 90 g flour plain
  • 1 lemon
  • 100 ml chicken stock (reserve for consistency)
  • 2 finely diced shallots
  • 1 pinch finely chopped thyme
  • 1 pinch salt and pepper
  • 1 pinch olive oil


  1. In a large pot melt the butter over a moderate heat.
  2. Add the chopped button mushrooms, season well and cook over a low heat until the mushrooms are soft and released most of their water.
  3. Add the flour now and mix it in well, soaking up all the butter in the pot.
  4. Now add the milk a little at a time trying to avoid any lumps.
  5. Bring this to a simmer and continue to cook for about 15 minutes.
  6. Remove from the heat and puree in a food processor.
  7. You can now pour this through a fine sieve if you wish, or if you prefer a more textured soup you can skip this step.
  8. You should now check the consistency and taste of the soup.
  9. Add some chicken stock if it is a little thick or a little cream for richness.
  10. To give the soup a little pzzaz, take a hot pan and add a little olive oil.
  11. When the oil is smoking add the wild mushroom along with the shallots and thyme. Sauté quickly and season well.
  12. Remove from the heat and crumble the blue cheese over and through the mushrooms.
  13. To serve, simple place a small pile of the sautéed mushrooms in the bowl and pour the soup around.


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