Mushroom Chipotle Soup Recipes

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

Steps:

• In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

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.

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

Steps:

• Warm olive oil in a large soup pot over medium heat.
• Add onions, mushrooms, salt and 1/8 teaspoons pepper; sauté gently, stirring occasionally, for 10 to 12 minutes.
• Meanwhile, combine ground sirloin, egg, bread crumbs, onion powder and another 1/8 teaspoons black pepper, mixing thoroughly.
• Shape into meatballs ½ inch in diameter; add to pot with vegetables.
• Pour in broth and bring to a gentle boil.
• Reduce heat to low and simmer 30 to 40 minutes.
• In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.
• Add milk and cook, stirring constantly until thickened, about 2 minutes. Stir into soup.
• Remove soup from heat and immediately ladle into bowls.
• Top each serving with 1 tablespoons sour cream.