Blue Cheese Soup
|Chicken stock||3 Cup (48 tbs)|
|Milk||2 Cup (32 tbs)|
|Stilton cheese/Blue cheese||1⁄4 Pound, crumbled|
|Half and half||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
|Chopped chives||1 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
Melt butter in a saucepan.
Whisk in flour.
Continue cooking, whisking constantly, until flour is absorbed.
Stir in 1 cup stock and cook over medium heat until mixture thickens.
Add remaining stock and milk.
Simmer for 10 minutes, until slightly thickened.