Muenster Mushroom Chipotle Cream Soup Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

MUENSTER CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
• Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
• Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.

MUENSTER MUSHROOM CHIPOTLE CREAM SOUP

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.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

Steps:

• In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
• Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
• Add the flour and stir to coat the mushrooms, until combined.
• Add the white wine, stir, and cook until combined, about 1 minute.
• Add the vegetable stock, stir, and simmer for 15 minutes.
• Add the heavy cream and stir to combine.
• Blend soup to your desired consistency with an immersion blender or standing blender.
• Serve hot, garnished with parsley.
• Enjoy!

MUENSTER MUSHROOM CHICKEN

Steps:

• In a skillet coated with cooking spray, cook mushrooms in 2 teaspoons butter until tender. Stir in the wine and broth; cook 3-4 minutes longer. Set aside and keep warm., In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken. , In a large skillet, cook chicken in remaining butter until juices run clear, 6-7 minutes on each side. Place chicken on a broiler pan; top with cheese. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Serve with mushroom mixture.

CREAM OF MUSHROOM SOUP III

Steps:

• In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

MUSHROOM - CHIPOTLE SOUP

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.