(Starter - Serves 8)
Ingredients
50 g / 2 oz LURPAK Slightly Salted Butter
200 g / 7 oz button mushrooms, sliced
500 g / 1 lb potatoes, quartered
1 litre / 1 3/4 pts vegetable stock
100 ml / 1/4 pt milk
1/2 tsp curry powder
1 tsp salt
freshly ground pepper
Danish Blue-toast
50 g / 2 oz soft LURPAK Slightly Salted Butter
50 g / 2 oz soft blue mould cheese, e.g. Danish Blue
8 slices bread
25 g / 1 oz LURPAK Slightly Salted Butter
200 g / 7 oz button mushrooms, sliced
Decoration: Chopped fresh parsley.
Baking time: Approx. 5 min. at 250°C / 475°F / Gas Mark 9.
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Instructions
Put the butter into a cold saucepan and heat until golden brown. Sauté the sliced mushrooms 1-2 min. Add the potatoes and sauté for one minute more. Add the vegetable stock. Simmer the soup, covered and over a low heat, for approx. 20 min. or until the potatoes are done. Remove the vegetables from the soup and allow to cool slightly. Blend the vegetables (a little at a time) with a little soup until it is smooth. Return the soup to the saucepan and add milk, curry powder, salt and pepper. Bring to the boil, stirring all the time. Season.
Danish Blue-toast: Mash together the butter and Danish Blue cheese, and spread on the slices of bread. Toast at the top of the oven.
Serving: Put the butter into a cold frying pan and heat until golden brown. Sauté the sliced mushrooms in the butter for about 1/2 minute. Pour the soup into warm soup plates and add the mushroom slices. Decorate with parsley and serve the mushroom soup with the hot Danish Blue-toast.
Tip: Use grill instead of the oven. If the soup is too thick, it can be diluted with a little water or vegetable stock.
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