Mushroom Chile Soup
Author: Anita
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 lb mushrooms
  • 1 cup chopped onion
  • 2 carrots, coarsely sliced or chopped
  • 2 ribs celery, coarsely sliced or chopped
  • 3 tbsp butter
  • 5 garlic cloves, minced or pressed
  • 1 tsp chicken bouillon
  • 1 cup water
  • 1 cup white wine
  • 1 cup buttermilk
  • ½ tsp cumin
  • ½ tsp pepper
  • ½ cup diced mild green chiles
  • salt and pepper to taste
  • optional: shredded Monterey Jack cheese for topping
  1. In a large stock pot, sautee the mushrooms and onions in the butter until getting soft, about 5 minutes. Add the garlic and cook another couple minutes.
  2. Add the carrots, celery, chicken bouillon, water, and wine. Bring to a boil, cover, and simmer for 15-20 minutes, till vegetables are fully soft.
  3. Add the buttermilk, cumin, pepper, and green chiles and mix well.
  4. Blend well in a blender or food processor. Adjust salt and pepper to taste.
  5. Serve hot topped with shredded cheese, if desired.
  6. Enjoy!
Recipe by Denver Green Chili at