Still feels like summer in Florida. While the daily high temperatures remain above 90° down here, I am anxious to start cooking like it is fall. Well it’s got to be harvest time somewhere so I thought we would showcase several (somewhat non-traditional) soup recipes for the month of October. A few ideas that have been bouncing around my noggin are Spicy Pumpkin Soup, Roasted Red Pepper Soup and this one.
This soup recipe is comfort food supreme for me. Muenster cheese with potatoes spiked with the piquant heat of my standard go-to kicker upper, chipotle peppers. Add heavy cream and a whole lot of mushrooms and you’ve got a soup. A really great soup.
Well it may be a couple of months or so before it feels right eating soup here in Florida, but for all of you up north freezing, enjoy the soups and stay warm.
INGREDIENTS:
- 1/2 cup unsalted butter
- 1/4 cup canola oil
- 2 cups peel and diced russet potatoes
- 2 cups chopped onions
- 6 cups chopped white mushrooms
- kosher salt
- fresh ground black pepper
- 8 cups chicken stock
- 1 chicken bullion cube, dissolved or 1 tablespoon chicken base
- 4 cups grated Muenster cheese
- 1 teaspoon chipotle in adobo, minced (easy does it)
- 1 cup heavy cream
PREPARATION:
1. Melt the butter in a large pot over medium heat. Add the potatoes, onions and mushrooms and salt and pepper to taste. Sauté until onions are limp and translucent. Next add the bullion, stock, cheese and chipotle and stir. Lower heat to a simmer and cook until the potatoes are very tender. The cheese will most likely not completely break down but that is OK.
2. Working in batches, transfer the soup mixture to a food processor and puree. Strain the mixture through a fine mesh strainer or sieve, into a clean large saucepan and stir in the heavy cream. Simmer until hot and adjust taste with salt and pepper in needed. Serve with toasted sourdough bread.
Serves 8
Heat Factor
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Chili did you ever think about video, i’d luv to have ya
Chef D´s last blog ..The toast francais (glutenfreesteve.wordpress.com)
Hmm it’s a thought.
Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!
Yeah I need to add step by step photos. It’s just that I get in a zone when I cook and I find stopping to take pics disruptive.
OMG! I love your flavor combos and this soup follows suit. It doesn’t get any better than creamy and spicy
Oh, and being in FL has made trying to enjoy the Fall incredibly difficult since weather wise we still should be BBQing. sigh.
can you make a big-ole batch and freeze (omitting cream for later)?
Why yes you can! What a great question and observation!
Oh my gawwsh! This sounds delicious! It is chilly here now, the Mr. and I will be having this soup this weekend with some crusty bread for sure!! Once again you have knocked it out of the park!
I made some adjustments a few minutes ago to this recipe. Make sure to follow this updated version.
Thanks!