- Heat a large saucepan over medium-high heat, add oil and stir-fry the onions 1 minute. Reduce the heat, cover and cook the onions gently over low heat until translucent, 2-3 minutes.
- Add the mushrooms and garlic, increase the heat to high and stir-fry for 1 minute. Reduce the heat to low-medium, cover and ‘sweat’ the mushrooms for 2 minutes.
- Add enough stock to almost cover the mushrooms and bring to the boil, stirring. Reduce the heat, cover and simmer until the mushrooms are tender, about 5 minutes.
- Using a blender, blend the mushroom mixture until smooth with the milk, 4-5 of the sage leaves, blue cheese and pepper. Return the soup to the saucepan and reheat gently, stirring occasionally.
- To make the crispy sage leaves: Heat 1-2 cm oil in a small saucepan. When hot add the remaining sage leaves two at a time and cook until they shrivel about 1 minute. Quickly remove from the oil and drain well on paper towel.
- Ladle the soup into serving bowls, crumble the sage leaves over and serve at once.
Tips:
This recipe makes about 6 cups soup.
For a vegan alternative use soy milk instead of cow’s milk and replace the blue cheese with 1/3 cup walnuts or a few drops of truffle oil.
