Angel's mushroom, spinach and Stilton soup

    45 min

    A yummy hot soup with mushrooms, spinach and Stilton cheese. Use homemade chicken stock, or try veg stock to make a vegetarian soup.


    Hampshire, England, UK
    7 people made this

    Serves: 6 

    • oil as needed
    • 2 onions, chopped
    • 2 garlic cloves, chopped
    • 5 sticks celery, chopped
    • 5 carrots, chopped
    • salt and pepper to taste
    • 20 mushrooms, chopped
    • 1 bag spinach
    • 2 Knorr® chicken stock pots
    • 600ml (1 pt) milk
    • 450ml water
    • Stilton cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat a bit of oil in a large pan and add the onion, garlic, celery and carrots. Season to taste and cook till softened and golden brown.
    2. Add the mushrooms and cook, stirring constantly, till the mushrooms are soft. Add water and chicken stock pots, and bring to the boil. Once boiling, add the milk and bring to the boil again.
    3. Add the spinach and stir through. Cook till wilted and the soup is warmed through.
    4. Crumble in as much Stilton as you'd like. Taste and adjust the seasonings, then blend the soup till smooth. Enjoy.

    To serve

    Add croutons and serve with warm crusty bread.

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