Gorgonzola and Mushroom Soup

Instructions

1. In a soup pot over medium low heat add olive oil and butter. Once the butter has melted place the onion and celery in and stir briefly. Cover with lid.
2. After sweating vegetables for 5 mins add mushrooms and garlic and cook uncovered for 10 mins or until most moisture has evaporated.
3. Add thyme, and stock and cook for 25 mins covered but lid left ajar.
4. Remove half of the mushrooms and veg and blend with enough liquid to make smooth.
5. Pour blended mixture back into soup with cream and blue cheese. Simmer for 5 mins.
6. Season to taste, garnish with fresh Italian parsley and crumbled gorgonzola.