Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mushroom, thyme and wild rice soup with stilton and walnut croutes recipe

2 ratings

This is the perfect soup for when the nights start drawing in. Packed with mushrooms, stilton and thyme this will warm you up from the inside. See method

Serves 4
10 mins to prepare and 30 mins to cook
590 calories / serving

Ingredients

30ml (2tbsp) olive oil
1 large onion, chopped
2 cloves garlic, crushed
350g (12oz) mushrooms, brushed, trimmed and roughly chopped
1 litre (1 3⁄4pt) stock
small handful fresh thyme sprigs, leaves stripped from stalks
1 x 250g pouch Uncle Ben's Express long grain and wild rice
50ml double cream
1 French baton
100g (3 1⁄2oz) Stilton, crumbled
50g (2oz) walnut halves, roughly chopped

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2465kj
590kcal 29%
Fat
35g 47%
Saturates
12g 60%
Sugars
6g 7%
Salt
2.8g 47%

of the reference intake
Carbohydrate 55.4g Protein 17.5g Fibre 5.1g

Method

Heat the oil in a large pan and fry the onion, garlic and mushrooms for a few minutes, until the liquid has evaporated and everything starts to become golden.
Stir in the stock and add most of the thyme leaves. Bring to the boil and simmer for 10 minutes, then add half the pouch of rice and cook for another 5 minutes. Blend with a stick blender. Season well and stir in the remaining rice and the cream.
While the soup cooks, cut 4 thick slices from the baton. Heat the grill to high and toast the bread on each side. Divide the Stilton and walnuts between the slices, and grill for another few minutes, until the cheese is just starting to melt. Scatter over the remaining thyme. Serve the croutes on top of the soup, or on the side.

See more Soup recipes