MUENSTER MUSHROOM CHIPOTLE CREAM SOUP
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.
Provided by Nana Lee
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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