1 ½ tbsp unsalted butter
500g white mushrooms, coarsely chopped
500g portabello mushrooms, coarsely chopped
2 large garlic cloves, thinly sliced
3 sprigs thyme, finely chopped
4 sprigs thyme (garnish)
5 cups vegetable stock or water
½ cup heavy cream
150 g gorgonzola cheese, broken into pieces
Salt and freshly ground white pepper
Fry the mushrooms, garlic cloves and thyme in a pot until the mushrooms turn brown. Add vegetable stock or water and cook for 15 - 20 minutes. Add cream and 100g gorgonzola and blend in a blender. Add salt and pepper to taste and garnish with remaining gorgonzola pieces and a sprig of thyme.
2 cucumbers, 2 stalks celery, 3 romaine lettuce leaves, big handful kale, 2 apples.
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