Thursday, April 5, 2012

Blue Cheese, Leek & Mushroom Soup

As I am working more, my need for quick weeknight meals has greatly increased.  The only challenge is, I haven't had much time to take pics.  So, I am giving you 2 NEW recipes, in hopes that you can forgive this no pic post ;).  This idea hit me because I have been working on a Blue Cheese Mac & Cheese with this same Bechamel sauce.  And I wondered, if I could make this into a quick soup recipe, by thinning out the Bechamel with stock.  Well, it worked and I was thrilled when a super delicious dinner was on the table in about 20 minutes.  Blue cheese is great option because it doesn't take a whole lot to make something taste really fantastic.  And when it's melted it makes a very creamy sauce.  

I would love your picture (full credit & a link back to your site, if you like).  So if you would like to make this soup, take a pic & email it back to me at, I would be honored to share your picture here.  Can't wait to see your delicious dish!!!!

2 cups Bechamel sauce (recipe follows)
2 tablespoons butter
1 leek, washed & sliced
1 4oz package "gourmet blend" mushrooms
1 cup stock (whatever you like, I used beef for it's robust flavor)
1 tsp Worcestershire sauce

Bechamel sauce
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
2 tablespoons blue cheese
season to taste with salt, pepper & cayenne
***for mac & cheese, just add sauce above to 1lb noodles, plus stir in 1 cup smoked mozzarella***

In a small saucepan, melt butter over medium heat.  Add flour & cook for about 1 minute to cook out that raw flour taste.  Slowly add milk til it thickens, then add blue cheese.  Season to taste with salt, pepper & a little cayenne.  In a skillet, melt 2 tablespoons butter, add leeks & mushrooms, saute for several minutes til leeks are soft & translucent.  Add leeks & mushrooms into Bechamel sauce.  Pour in stock & Worcestershire, allow it to simmer for about 10-15 mins.  Serve with salad & cheese toast. 

Serves 2-3 


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