This luscious soup is a perfect introduction to blue cheese for those who have not yet discovered their love of it. Woodsy mushrooms are a perfect complement for the buttery, slightly nutty flavours of mild, or dolce, Italian Gorgonzola or Canadian Borgonzola.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2006
In large saucepan, melt half of the butter over medium-high heat; saute mushrooms, pepper and salt until golden, about 15 minutes. Transfer to bowl.
In same saucepan, melt remaining butter over medium heat; fry leeks and thyme, stirring often, until softened, about 5 minutes.
Add stock, 2 cups (500 mL) water and potato; bring to boil. Reduce heat, cover and simmer until potato is tender, 10 minutes. Add cheese; remove from heat. In batches, pur?in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover. Refrigerate soup and mushrooms in separate airtight containers for up to 2 days.)
Croutons: Meanwhile, in bowl, toss together bread, oil and paprika. Spread on rimmed baking sheet; bake in 350°F (180 C) oven, stirring once, until golden, 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Garnish: In saucepan, cover and bring soup, cream and mushrooms to simmer, stirring occasionally and being careful not to boil. Ladle into bowls; garnish with croutons and chives.
Nutritional facts <b>Per serving:</b> about
- Sodium 1018 mg
- Protein 7 g
- Calories 242.0
- Total fat 16 g
- Cholesterol 41 mg
- Saturated fat 9 g
- Total carbohydrate 18 g
- Iron 9.0
- Folate 15.0
- Calcium 15.0
- Vitamin A 18.0
- Vitamin C 7.0