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Muenster Mushroom Chipotle Cream Soup

Source of Recipe

Chile pepper magazine


List of Ingredients

4 ounces unsalted butter
1/4 cup vegetable oil
2 cups russet potatoes or 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 portabello mushrooms, sauteed or roasted and chopped



Recipe

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 seive back into a saucepan (press on solids to remove all liquid) and add cream and portabellas.
Heat gently until just simmering.
Searve hot.