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Mushroom soup with stilton crouton

Mushroom soup with stilton crouton


Homemade soup without the hassle? This creamy mushroom soup is ready in just 30 minutes

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1778kj 424kcal
  • Fat
    High 49%
  • Saturates
    High 72%
  • Sugar
    Low 49%
  • Salt
    High 49%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 1 medium leek, finely sliced
  • 1 clove garlic, roughly chopped
  • 1 stick celery, finely sliced
  • 1 tbsp Co-op olive oil
  • 200g mushrooms, finely chopped
  • 350ml vegetable stock
  • 1 tsp fresh thyme, or 1 tsp dried
  • 2 slices Co-op baguette
  • 60g Co-op Stilton
  • 60ml Co-op double cream, plus extra for drizzling


  1. Fry the leek, garlic and celery in the olive oil for 3-4 mins
  2. Add the mushrooms and fry for 2 mins more
  3. Add the vegetable stock and thyme, bring to the boil and cover. Reduce the heat and simmer for 15 mins
  4. 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
  5. 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
  6. Serve with an extra drizzle of cream, topped with a Stilton crouton and a few more thyme leaves, if you like

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