Feeds 6-8
Ingredients
50g plain flour
200g mushrooms - diced
50g butter
2tsp garlic puree
2 veg stock pots / cubes
750ml milk
500ml water
400g tin cannellini beans - drained and rinsed
35 - 90g stilton - crumbled (35g gives a very subtle hint, 90g gives a rich stilton flavour)
Method
1. Fry mushrooms and garlic in butter in a large saucepan for 5 minutes
2. Stir in flour while the pan is over the heat
3. Gradually add the milk stirring until fully combined after each addition
4. Melt / crumble in the veg stock and bring to a low boil - make sure it doesn't boil over
5. Add the cannellini beans and boil for 5 minutes gradually adding the water
6. Crumble in the stilton and stir to combine until melted
7. Simmer for 5 minutes and then serve chunky or use a stick blender to give a really thick, smooth soup
The beans make this a really hearty soup that is very filling on its own but if you'd like a little extra crunch why not use any leftover stale bread to make croutons to scatter on top.
This soup is great made in a large batch, portioned and frozen.