Green Chili Pepper Creamy Mushroom Soup
Warm up your soul with a bowl of Green Chili Pepper Creamy Mushroom Soup, a comforting blend of earthy mushrooms, zesty green chili peppers, and velvety heavy cream. This 40-minute recipe strikes the perfect balance between spice and creaminess, with finely chopped onions and garlic enhancing the rich, savory depth. Sautéed mushrooms are thickened with a touch of flour and simmered in a fragrant vegetable broth, creating a luscious base that can be left chunky for rustic charm or pureed for a silky finish. The gentle heat from green chili peppers adds a subtle kick that sets this soup apart, while a garnish of fresh parsley elevates its presentation. Ideal for a cozy dinner, this soup pairs beautifully with crusty bread for dipping and makes for a satisfying meal packed with flavor and warmth.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 medium green chili peppers, finely chopped
- 400 grams mushrooms, sliced (button or cremini)
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted and bubbling.
Add the finely chopped onion and cook for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and chopped green chili peppers, and cook for 1-2 minutes until fragrant.
Add the sliced mushrooms to the pot and sauté for 5-6 minutes until they release their liquid and soften.
Sprinkle the all-purpose flour over the mushroom mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth, stirring continuously to avoid lumps, and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to meld together.
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes, ensuring the soup does not boil after adding the cream.
For a smooth texture, use an immersion blender to puree the soup to your desired consistency, or leave it chunky for a rustic feel.
Garnish with freshly chopped parsley (optional) and serve hot with a side of crusty bread.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 31.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
