Recipes - Soups

Stilton, Leek & Wild Mushroom Soup

Stilton, Leek & Wild Mushroom Soup

During the autumn months when mushrooms grow wild in the woods, consider this deliciously warming soup made rich with leeks and Stilton cheese. A real treat for vegetarians.

  • 450g / 1lb leeks, white part only
  • 50g /2oz butter
  • 700ml / 1 1/2 pints vegetable stock
  • 300ml / 11 fl oz milk
  • 225g / 8oz potatoes, peeled and chopped
  • 20g /3/4 oz dried cepe (or porcini) mushrooms
  • 75g/3oz blue Stilton cheese
  • 4 tbsp creamed horseradish
  • 4 tbsp sour cream
  • 1 large pickled gherkin, chopped

To Garnish

4 sprigs of fresh chervil or parsley


1 Split the leeks lengthways into four, wash and shred finely.

2 Melt the butter in a large saucepan, add the leeks and soften for 3-4 minutes.

3 Add the vegetable stock, milk, potatoes and dried mushrooms. Bring to the boil and simmer for 20 minutes.

4 When the potatoes are soft, add the Stilton cheese and liquidise until smooth.

5 To finish, combine the horseradish, sour cream and gherkin in a small bowl.

6 Serve the soup into bowls, top with a spoonful of horseradish cream and finish with chervil or parsley.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association