Mushroom Chile Soup is an easy to make, tasty, slightly spicy soup with a bit of an unusual taste. Freezes well and great on a cold night.
Mushroom Chile Soup is not only very easy, but has a distinct flavor with a bit of heat. The wine adds a unique flavor very complimentary to the mushrooms. The chiles are very subtle at first, but as you eat this soup, the heat gradually builds. Very interesting!
I tried this by itself and with shredded chicken in it to turn it into a meal – also very good. This is actually very good or you can use it as a base and add vegetables and meat to it. Crumbled sausage or seasoned ground beef would be good in it. This is a nutritious, low-fat soup that’s fairly versatile.
This keeps for a week in the fridge and freezes well, though you’ll find liquid separates out. You just need to stir it up well to restore the consistency.
You might be getting lots of mushroom recipes from me in the next month – I came home with 4 lbs of them a few days ago! Hope you enjoy this one!
- 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
- 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.
- 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.
- Add the buttermilk, cumin, pepper, and green chiles and mix well.
- Blend well in a blender or food processor. Adjust salt and pepper to taste.
- Serve hot topped with shredded cheese, if desired.
- Enjoy!
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