Blue Cheese Soup

* Exported from MasterCook II *

Blue Cheese Soup

Serving Size : 6 Preparation Time :0:00
Categories : Soups, Chilies And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
3 tablespoons flour
3 cups chicken stock
2 cups milk
1/4 pound blue cheese -- crumbled
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
chives -- chopped
mushrooms -- sliced

<LI>Melt butter, whisk in flour. Whisk until flour is absorbed.
<LI>Stir in 1 cup of the stock. Cook over medium heat until thickened.
<LI>Add remaining stock and milk. Simmer 10 minutes.
<LI>Stir in cheese, half and half and season to taste. Add chives and mushrooms.

Serve hot. ** I do not know the origin of this recipe. It was given to me by a close friend many years ago.**

Thanks for the tip. I love blue cheese, so I'll give it a go. How many mushrooms do you use?

Usually one-two of the small plastic boxes. You know, about 4"x4"x2"deep. Depends on how you like mushrooms...this really tends to be cream of mushroom soup with blue (bleu?) cheese added to it. But, very good.

Note: I actually like to saute the mushrooms (or some of) and chives (sub shallots) prior to making the roux.

Keith: I tried your bleu cheese soup today. We had a lot of people over, so I doubled the recipe. I sauted the mushrooms in butter, chives and garlic before adding to the soup.

Everyone loved the soup! Thanks for the tip.

By the way, Maytag rules....

John:

You are more that welcome. Glad it was enjoyed...now add a little something and make it your own.

Great Recipe made it last night and everyone loved it.