Muenster Mushroom Chipotle Cream Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 1 in a large skillet over medium heat, heat oil and butter.
• 2 when butter is melted, add potatoes, onion and mushrooms; season with salt and pepper.
• 3 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.
• 4 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.
• 5 heat gently until just simmering.
• 6 serve hot.