Best 3 Muenster Mushroom Chipotle Cream Soup Recipes

Indulge in a symphony of flavors with our tantalizing Muenster Mushroom Chipotle Cream Soup, a culinary masterpiece that seamlessly blends the richness of melted Muenster cheese, the earthy notes of sautéed mushrooms, and the smoky heat of chipotle peppers. This velvety smooth soup is an explosion of taste, offering a delightful balance between creamy indulgence and a touch of spice. Served with a sprinkle of crisp bacon and a side of crusty bread for dipping, this soup promises to warm your soul and leave you craving more.

In addition to the main recipe, we provide variations to cater to different preferences and dietary needs. For those who prefer a vegetarian version, we offer a meatless alternative that retains all the flavor and comfort of the original. Craving a soup that's extra cheesy? Our "Extra Cheesy" variation amps up the cheesiness with a combination of cheddar and Parmesan, transforming it into a decadent, gooey delight. And if you're looking for a soup with a kick, our "Spicy Chipotle" variation takes the heat up a notch with an extra dose of chipotle peppers, creating a bold and fiery experience.

Furthermore, we've included a "Slow Cooker" variation for those who prefer a hands-off approach. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a hearty and flavorful soup that's perfect for busy weeknights or lazy weekends. Each variation offers a unique twist on the classic Muenster Mushroom Chipotle Cream Soup, ensuring there's something for every palate.

Let's cook with our recipes!

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.

JULIA'S CREAM OF MUSHROOM SOUP

Julia's Cream of Mushroom Soup image

I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly.

Provided by Yia Yia

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup onion, minced
3 tablespoons butter
3 tablespoons flour
6 cups boiling white stock (I use canned) or 6 cups chicken broth, seasoned with 1/2 bay leaf and 1/8 t thyme (I use canned)
salt and pepper
1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later
2 tablespoons butter
the thinly sliced mushroom cap
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2-3/4 cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
1 -3 tablespoon softened butter

Steps:

Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
Add the flour and stir over moderate heat for about 3 minute without browning.
Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
Simmer partially covered for 20 minutes, skimming occasionally.
Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
In another saucepan, melt the 2 T butter.
Add the sliced mushroom caps, salt and lemon juice.
Cook slowly for about 5 minutes.
Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
Simmer for 10 minutes.
*If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
Correct seasoning.
Off heat, stir in the remaining butter by spoonfuls, if desired.

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

Tips:

To save time, use pre-sliced mushrooms and pre-shredded cheese.
If you don't have heavy cream, you can substitute milk or half and half.
For a smoky flavor, use smoked paprika instead of regular paprika.
Garnish the soup with fresh chopped chives or parsley before serving.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy and flavorful soup is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover mushrooms and cheese. The combination of Munster cheese, mushrooms, and chipotle peppers gives it a unique and delicious flavor that is sure to please everyone at the table.