Prep 15 mins
Cook 35 mins
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.
- 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)
- 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.
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.
finally got a chance to try this. i had no problem cleaning up afterwards other than the fact that i wanted to eat more of it rather than clean. the taste was so well blended and the texture was just perfect. it was simple enough to make and i followed the recipe exactly except for putting it through a seive which i didnt have...it didnt make a difference though. i will definitly make this again maybe not pureeing it to see how it comes out. fantastic soup!
DON'T DO IT!! It takes 50 min to make but 3 hrs to clean melted cheese off the pans, spoons, blender, strainer, pots, etc. The original tastes great. The "creative adaptation" of a bit more chipotle and chopped portabella seems... unnecessary