Ingredients:
250g or 8/10 oz medium mature Stilton cheese (an English
blue cheese) NB. cut the crust/rind off the Stilton before
weighing it - you don't want the rind in the soup)
250g or 8oz mushrooms
1 head of celery
1 medium onion (smaller than a fist but bigger than a shallot)
125g or 2oz butter (I like unsalted - safer if you don't know
how salty the stock is)
2 good tablespoons or 1oz plain flour (all-purpose flour)
1 litre or 2 pints of stock (I use vegetable stock)
Method:
Peel and chop onion. Roughly.
Clean and slice celery and mushrooms. Roughly again. Life's too short!
Fry onion slowly in a big pan (it's going to need to hold 1.5 litres/3
pints).
When onion has been cooking for about I minute, add the celery and
cook until the onion is soft and translucent.
Add the mushrooms to the pan.
When mushrooms only just cooked, add the flour and cook for 2 minutes,
stirring (be careful - if you don't stir bits stick and burn - not good).
Add the stock, bring the pan to the boil (or just under boiling), crumble
the cheese in.
Take the soup off the heat and whizz with a blending wand, a blender,
a liquidiser, etc. Season to taste.
Drink soup.
Should serve 2-4 depending on how much bread they eat with it, how hungry they are, etc. If you were serving it at a dinner party to start the meal, it would serve 8 or so. None of the weights of ingredients are set in stone either; near enough will do nicely