Muenster Mushroom Chipotle Cream Soup

Total Time
50mins
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.

Ingredients Nutrition

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.

Reviews

(5)
Most Helpful

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.

Southern Polar Bear August 10, 2005

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!

jennifer in new jersey May 18, 2005

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

sbnelsonkc April 29, 2005

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