Mushroom Chipotle Soup Recipes

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MUENSTER MUSHROOM CHIPOTLE CREAM SOUP



Muenster Mushroom Chipotle Cream Soup image

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

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)

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.

MUSHROOM - CHIPOTLE SOUP



Mushroom - Chipotle Soup image

Make and share this Mushroom - Chipotle Soup recipe from Food.com.

Provided by Mexi-Rosie

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons cooking oil
4 cloves garlic, finely minced
2 dried chipotle chiles, seeded,scissor-cut in thin rings or shreds
1 medium onion, minced
1 lb clean and sliced fresh mushrooms
5 cups chicken broth
3 sprigs epazote
salt, to taste

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.

Nutrition Facts : Calories 140.4, Fat 10.5, SaturatedFat 1.5, Sodium 641.3, Carbohydrate 6, Fiber 1.1, Sugar 2.7, Protein 6.7

CHIPOTLE MUSHROOMS



Chipotle Mushrooms image

If you like spicy, this is a great way to serve mushrooms. It makes a very nice and different salad, or you can serve it as a side. It's easy and quick, too!

Provided by Cluich

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups button mushrooms
4 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, chopped
2 canned chipotle chiles, rinsed and sliced
salt, to taste

Steps:

  • Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil.
  • Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.

Nutrition Facts : Calories 157.3, Fat 13.8, SaturatedFat 1.9, Sodium 433.1, Carbohydrate 7.7, Fiber 1.6, Sugar 3.6, Protein 2.9

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