Ingredients
570ml/1 pint vegetable stock
1 garlic clove, peeled and crushed
4 spring onions, finely sliced
85g/3oz stilton cheese, diced
140g/5oz mixed wild mushrooms (eg: chanterelle, shitake, blewit), cleaned
1 tbsp chervil, roughly chopped
1 tbsp flatleaf parsley, roughly chopped
1 tbsp tarragon, roughly chopped

Method
1. Bring the stock to the boil in a medium saucepan with the garlic and spring onions.
2. Whisk in the cheese and simmer gently for 1 minute. Add the mushrooms and season with pepper. Simmer gently for 5-6 minutes.
3. Stir in the herbs just before serving and pour into warm bowls.