Muenster Mushroom Chipotle Cream Soup Recipes

MUENSTER MUSHROOM CHIPOTLE CREAM SOUP

Steps:

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

MUSHROOM MUENSTER CHICKEN

Steps:

• In a shallow bowl, beat eggs.
• Place bread crumbs in a large resealable plastic bag.
• Dip chicken into eggs, then place in bag and shake to coat.
• In a large skillet, cook chicken in oil over medium heat until almost done.
• Transfer chicken to a greased 13x9-inch baking dish.
• Sprinkle with Cajun seasoning.
• Top with mushrooms and cheese.
• Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.

MUENSTER CHICKEN BREAST IN A SHERRY MUSHROOM SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Season both sides of chicken with salt and pepper; dredge lightly in flour to coat. Shake off excess.
• 3. Add oilk to frying pan. Over a medium heat, brown chicken on both sides. NOTE: Chicken will not be done at this point, you will complete cooking in oven. Transfer chicken to 9 x 13-inch baking dish.
• 4. Add butter to frying pan and allow it to melt over meduium/high heat. Add mushrooms, season with salt and pepper; brown mushrooms to a golden brown.
• 5. Add sherry and cook for 1 to 2 minutes. Add mushroom soup and milk; mix well.
• 6. Pour mushroom sauce over breast, cover with foil and bake for about 30 minutes. Remove from oven and top each breast with a slice of Muenster Cheese.
• 7. Place chicken under broiler and broil for 1 to 2 minutes or until the cheese bubbles and starts to brown. Remove from oven; set aside to cool slightly. Top with chopped parsley to garnish.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.