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
  • 100 ml chicken stock (reserve for consistency)
  • 1 lemon
  • 2 finely diced shallots
  • 1 pinch finely chopped thyme
  • 1 pinch salt and pepper
  • 1 pinch olive oil


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

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