Muenster Mushroom Chipotle Cream Soup
Dive into the rich, velvety comfort of Muenster Mushroom Chipotle Cream Soup—an indulgent blend of earthy cremini and baby bella mushrooms, creamy Muenster cheese, and the smoky kick of chipotle peppers in adobo. This hearty, flavor-packed soup starts with a buttery sauté of onions, garlic, and mushrooms, thickened to perfection with a silky base of cream and stock. A layer of spice from ground cumin and a touch of heat from chipotle elevate this dish, while the melted Muenster cheese adds a luxurious creaminess that will keep you coming back for more. Perfect for cozy nights, this soup is ready in under an hour and pairs beautifully with freshly baked bread or rolls. Sophisticated yet simple, it's a must-try for mushroom lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 8 ounces Baby bella mushrooms, sliced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 Chipotle pepper in adobo sauce, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cumin
- 1.5 cups Muenster cheese, shredded
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 Bread or rolls (optional, for serving)
Instructions
Melt the butter and olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini and baby bella mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and softened.
Sprinkle the all-purpose flour over the mushrooms. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken or vegetable stock, stirring constantly to avoid lumps. Bring to a simmer.
Lower the heat and stir in the heavy cream and chopped chipotle pepper. Allow the soup to simmer gently for 10 minutes.
Season with salt, black pepper, and ground cumin.
Remove the pot from heat and slowly stir in the shredded Muenster cheese, a handful at a time, until fully melted and incorporated.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with bread or rolls on the side, if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 9.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 360 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 810 mg | 17% | |
*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.
