Mushroom and Aged Cheddar Soup

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2 lbs white mushrooms 

3 cups vegetable stock

1 small garlic clove (minced)

1/2 small red onion (chopped) 

1 cup aged cheddar (grated)

1 teaspoon fresh thyme (chopped)

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper 

1/4 cup Italian parsley 

1/4 cup blue cheese crumbles

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them. Slice the mushrooms 1/4-inch thick. Set aside.

To make the stock, heat the butter in a large pot. Add the sliced mushrooms, onion, garlic, thyme, salt and black pepper. Cook over medium heat for 5 minutes or until the mushrooms are soft. Set aside.

Puree half of the mushrooms in a blender with 2 cups of vegetable stock until it reaches the right consistency ( thick gravy-like).  Add extra vegetable stock if it's too thick to puree. 

Add mushrooms puree to the pot with the rest of the mushrooms. Add vegetable stock and cheese.  Heat through but but do not boil.

Serve hot. Garnish with Italian parsley and blue cheese crumbles.  Drizzle extra virgin olive oil on top. Serve with a cheesy garlic baguette.

   

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