Υπερμανιταρόσουπα+με+μπλέ+τυρί

Ingredients

 * 1kg mushrooms of your choice
 * 40g butter
 * 20g all purpose flour
 * 1l chicken stock
 * 250ml water
 * 1 small-medium onion
 * 2 cloves of garlic
 * 6 sprigs of fresh thyme
 * 60g blue cheese
 * 100ml light cream (20% fat)
 * Truffle oil and freshly ground pepper for the seasoning
 * Croutons for serving

Preparation

 * 1) Chop the mushrooms, onion and garlic to have them ready for the next steps.
 * 2) Melt the butter in a deep saucepan and add the chopped mushrooms. Cook and stir from time to time until the mushroom liquids evaporate. At this point if you want (optional) keep some mushrooms on the side to use them as garnish when serving the soup in the end.
 * 3) Add the garlic and onion and cook until the onion becomes translucent.
 * 4) Add the flour and stir for a couple of minutes.
 * 5) Add the chicken stock and water.
 * 6) Put the fresh thyme sprigs in a stainless steel tea infuser ball and put it in the sauce pan.
 * 7) Bring to a boil, cover the sauce pan, set the temperature to medium heat and slow cook for one hour.
 * 8) Switch off the cooking plate and use a hand blender to blend the soup until smooth.
 * 9) Add the blue cheese and stir until it melts completely. If the temperature is not enough to make the cheese melt, put on the cooking plate again for a couple of minutes.
 * 10) Add the cream and stir.
 * 11) Serve and garnish with the mushrooms you kept aside (if you kept any).
 * 12) Season on the serving plates with a few drops of truffle oil and freshly ground pepper.
 * 13) Add a few croutons and serve.