Mushroom Chipotle Soup Recipes

MUSHROOM TORTILLA SOUP

Steps:

• To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
• Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
• Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
• Add the diced tomatoes and cook for another 10 minutes.
• Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
• Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
• Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.

MUSHROOM - CHIPOTLE SOUP

Steps:

• Heat oil in skillet or pot.
• Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
• Add the chicken broth and let slow boil for 6 minutes in covered pot.
• Add salt and let slow boil for 3 more minutes.
• Add the 3 sprigs of epazote and let rest a little.
• Serve.

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.

CHIPOTLE MUSHROOMS

Steps:

• Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil.
• Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.

QUESADILLA WITH MUSHROOM RAGOûT AND CHIPOTLES

Steps:

• Stir the chopped chipotles into the mushroom ragoût. Taste and add more if you want more spice.
• Using a microwave: Place a corn tortilla on a plate. Top with a heaped tablespoon of the grated cheese. Add half the mushrooms and spread in an even layer. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla. Press down gently. Repeat with the remaining ingredients. Microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters, and serve. Using a pan: Place a corn tortilla in a pan. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer. Sprinkle on another heaped tablespoon the cheese. Turn the heat on medium-high and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese and press down lightly. Flip the quesadilla over in the pan and heat for about 30 seconds, or until the cheese has melted. Flip back over and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.