Muenster Mushroom Chipotle Cream Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a Mean Chef adopted recipe. His comments are: Adapted from Chile pepper magazine. This soup is fantastic - creamy, spicy, mushroomy with chunks of meaty portobella. Ingredients:
4 ounces unsalted butter |
1/4 cup vegetable oil |
2 cups russet potatoes or 2 cups yukon gold potatoes, peeled and diced |
2 cups onions, chopped |
6 cups white mushrooms, chopped |
salt and pepper |
8 cups chicken broth |
4 cups muenster cheese, grated |
2 tablespoons chipotle chiles in adobo |
2 cups heavy cream |
8 portabella mushrooms (sauteed or roasted and chopped) |
Directions:
1. In a large skillet over medium heat, heat oil and butter.
2. When butter is melted, add potatoes, onion and white mushrooms; season with salt and pepper.
3. Saute until onions are translucent, add broth, cheese and chipotle; stir to combine and allow to simmer until potatoes are very soft, stirring frequently- do not worry if cheese seems to clump.
4. Puree soup in a blender or food processor, strain through a sieve back into a saucepan (press on solids to remove all liquid) and add cream and portabellas.
5. Heat gently until just simmering.
6. Serve hot.
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