Mushroom & Leek Soup with a hint of Dorset Blue Vinny

Serves: 2

​

 

Ingredients:

​

150g-200g Mushrooms 

1 Leek

1 Large Garlic Clove

750ml Veg Stock (if you like your soup a big thicker, use less)

250ml Milk

Splash of Double Cream

1 tbsp Chopped Basil (could use dried)

1 tbsp Soy Sauce

A nice Chunk of Dorset Blue Vinny 

Cracked Black Pepper

Oil/Butter for cooking.

​

Roughly chop your leeks and garlic. Put in a large pan with a bit of oil/butter and cook until the leeks start to soften.

​

Roughly chop the mushrooms and basil (we've tried the recipe with fresh and dried basil, both work) and add to pan. Put the lid on and simmer on a medium heat for approximately 8-10 minutes to allow the mushrooms to soften up a bit without turning to mush. Make sure that the mushrooms don't stick and there's plenty of moisture in the pan. The mushrooms should reduce to half the size.

​

Then add your stock and soy sauce to the pan and continue to simmer for approximately 5 minutes.

​

Add the milk and continue to gently simmer for a few more minutes. Then add the crumbled Dorset Blue Vinny Cheese (to taste), keep stirring gently as you add the cheese to allow it to melt and the flavour to disperse throughout the soup. The more cheese you use, the stronger the flavour.

​

Take off the heat and blend with a hand blender to the desired consistency.

​

Stir in a dash of cream and a sprinkle of cracked black pepper and enjoy.

 

​