STILTON™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.
				Ingredients 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 Method 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
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