Creamy mushroom soup with blue cheese

Name: creamy mushroom soup with blue cheese
Total time: 40 min
Yield: 4
Ingredients: 600 gram mixed mushroom; 4 tablespoon olive oil; 2 shallot; 2 clove garlic; 1 liter vegetable stock; 1 tablespoon parsley; 250 milliliters creme fraiche; 100 gram Roquefort; 100 gram danish blue

Ingredients

600 gram mixed mushroom
4 tablespoon olive oil
2 shallot
2 clove garlic
1 liter vegetable stock

1 tablespoon parsley
250 milliliters creme fraiche
100 gram Roquefort
100 gram danish blue

Directions

Cut large mushrooms into slices.
Heat the oil in a large pan and fry the shallot and garlic in a medium-high position.
Add the mushrooms, scoop and brown on a high setting in 4-5 minutes.
Scoop 4 tablespoons of the mushroom mixture from the pan and keep separate.
Pour the stock in the pan and bring to the boil.
Let the soup simmer gently for about 20 minutes.
Purée the soup with the parsley and half of the crème fraîche.
Prepare the rest of the crème fraiche through the cheese.
Divide the soup over plates and scoop some baked mushrooms and blueberry cream in each plate.
Tasty with bread.