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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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