Best Mushroom Chipotle Soup Recipes

Muenster Mushroom Chipotle Cream Soup image

Provided by Nana Lee

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

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)

Steps:

In a large skillet over medium heat, heat oil and butter.
When butter is melted, add potatoes, onion and white mushrooms; season with salt and pepper.
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.
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.
Heat gently until just simmering.
Serve hot.

Mushroom - Chipotle Soup image

Provided by Mexi-Rosie

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons cooking oil
4 cloves garlic, finely minced
2 dried chipotle chiles, seeded,scissor-cut in thin rings or shreds
1 medium onion, minced
1 lb clean and sliced fresh mushrooms
5 cups chicken broth
3 sprigs epazote
salt, to taste

Steps:

Heat oil in skillet or pot.
Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
Add the chicken broth and let slow boil for 6 minutes in covered pot.
Add salt and let slow boil for 3 more minutes.
Add the 3 sprigs of epazote and let rest a little.
Serve.

Nutrition Facts : Calories 140.4, Fat 10.5, SaturatedFat 1.5, Sodium 641.3, Carbohydrate 6, Fiber 1.1, Sugar 2.7, Protein 6.7