Muenster Mushroom Chipotle Cream Soup

READY IN: 50mins
Recipe by Nana Lee

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.

Top Review by Southern Polar Bear

Yes, this recipe makes a BIG mess, but it is definately worth it!! It is one of the best tasting soups I have ever eaten. Sublime.

Ingredients Nutrition


  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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