A quick, simple but very satisfying soup, this.

Surprisingly there are very few recipes for mushroom and stilton soups available online, and most of the ones there are seem… wrong. This one borrowed a few basic ideas from Phil Vickery’s recipe, but dispenses with the “wild mushroom” crap.

I’ve no idea why food writers and celebrity chefs the world over will only touch a mushroom if it’s some fancy-schmancy “wild” variety. Bog standard closed-cap mushrooms aren’t highly exciting, it’s true, but they have a wonderful subtly complex flavour and, to my mind, actually work better in a soup like this where the stronger flavours of mushrooms like shitake can end up fighting with each other, and with the other principal ingredients.
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