What you need:

1 medium leek, finely sliced

1 clove garlic, roughly chopped

1 stick celery, finely sliced

1 tbsp olive oil

200g mushrooms, finely chopped

350ml vegetable stock

1 tsp fresh thyme, or 1 tsp dried

2 slices  baguette

60g  Stilton

60ml double cream, plus extra for drizzling

What you do:

Fry the leek, garlic and celery in the olive oil for 3-4 mins

Add the mushrooms and fry for 2 mins more

Add the vegetable stock and thyme, bring to the boil and cover. Reduce the heat and simmer for 15 mins

Meanwhile, toast the baguette slices for 1-2 mins on each side, top with half the Stilton and return to the grill for another 1-2 mins

Take the pan off the heat and blitz the soup. Return to the heat and stir in the cream and remaining Stilton, bringing it just back to the boil

Serve with an extra drizzle of cream, topped with a Stilton crouton and a few more thyme leaves,


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