1 punnet of mushrooms (400g/500g)

150ml Double cream

120g stilton cheese

150ml white wine (dry)

4 garlic cloves

Pinch of Salt

2 tsp black pepper

1 tsp dried thyme

1 tsp chilli powder

Delicious and satisfying soup.

Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes.
Clean the mushrooms and cut in slices.

Heat some oil in a large pan. Add the mushrooms and let fry them gently for 5-10 min. Add the garlic and continue frying for another 2 min. Add the white wine and all spices (salt, pepper, thyme and chilli powder) leave to simmer for 10min.

In the meantime, cut the stilton into small chunks. Once the mushrooms have cooked and got infused with the spices turn the heat off. Add the stilton and the double cream and mix well until the cheese has melted. Now use a blender and blend the to a creamy soup.

Taste and add more seasoning if required. Check if the soup is hot enough to serve, if not turn the heat back on.
Serve the soup with some fresh grinded black pepper on top.