Best 2 Mushroom Chipotle Soup Recipes

Stepping into a world of flavors, we present to you "Mushroom Chipotle Soup: A Symphony of Earthy and Spicy Notes." This delectable soup combines the earthy goodness of mushrooms with the smoky heat of chipotle peppers, creating a harmonious balance that will tantalize your taste buds. As you embark on this culinary journey, you'll discover the secrets to crafting a velvety smooth and richly flavored soup that is perfect for a cozy meal or an elegant dinner party. So, gather your ingredients, ignite your stovetop, and prepare to immerse yourself in a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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.

Tips:

Using dried mushrooms will intensify the flavor of the soup. If using dried mushrooms, soak them in hot water for 30 minutes before using.
Sautéing the vegetables before adding them to the soup will help to caramelize them and develop their flavors.
Using a high-quality vegetable broth will make a big difference in the flavor of the soup.
Don't be afraid to adjust the spiciness of the soup to your liking. You can use more or less chipotle chili depending on how spicy you like your food.
Garnish the soup with fresh cilantro, avocado, or sour cream before serving.

Conclusion:

This mushroom chipotle soup is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and is sure to please everyone at your table. So next time you are looking for a comforting and satisfying soup, give this mushroom chipotle soup a try.