Mexican-Inspired Creamy Mushroom Soup with Golden Croutons
Ingredients:
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
4 cups sliced mushrooms (button, cremini, or a mix)
1 chipotle pepper in adobo sauce, chopped (optional for a smoky kick)
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1/4 cup grated Cotija cheese or Chihuahua cheese
1/4 cup crumbled tortilla chips or crispy golden croutons
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
4 cups sliced mushrooms (button, cremini, or a mix)
1 chipotle pepper in adobo sauce, chopped (optional for a smoky kick)
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1/4 cup grated Cotija cheese or Chihuahua cheese
1/4 cup crumbled tortilla chips or crispy golden croutons
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions:
Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
Add the sliced mushrooms and chipotle pepper (if using). Cook for 7–10 minutes until the mushrooms release their moisture and become soft.
Simmer the Soup:
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add cumin, smoked paprika, salt, and pepper. Let it cook for 10–15 minutes to allow the flavors to meld together.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can transfer it to a blender in batches and blend it until creamy.)
Stir in the heavy cream and simmer for an additional 5 minutes, adjusting seasoning as needed.
Prepare the Toppings:
Toast or fry some tortilla chips until crispy or use store-bought golden croutons.
Grate the Cotija or Chihuahua cheese for garnish.
Serve:
Ladle the soup into a beautifully decorated vintage bowl, ideally with vibrant colors that contrast the warm tones of the soup.
Top with crumbled tortilla chips or crispy croutons, a generous sprinkle of cheese, and fresh cilantro.
Garnish and Enjoy:
Serve with lime wedges on the side for a refreshing burst of flavor.
Enjoy this Mexican-inspired twist on a creamy mushroom soup, where smoky, earthy flavors come together for a cozy and comforting dish!
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
Add the sliced mushrooms and chipotle pepper (if using). Cook for 7–10 minutes until the mushrooms release their moisture and become soft.
Simmer the Soup:
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add cumin, smoked paprika, salt, and pepper. Let it cook for 10–15 minutes to allow the flavors to meld together.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can transfer it to a blender in batches and blend it until creamy.)
Stir in the heavy cream and simmer for an additional 5 minutes, adjusting seasoning as needed.
Prepare the Toppings:
Toast or fry some tortilla chips until crispy or use store-bought golden croutons.
Grate the Cotija or Chihuahua cheese for garnish.
Serve:
Ladle the soup into a beautifully decorated vintage bowl, ideally with vibrant colors that contrast the warm tones of the soup.
Top with crumbled tortilla chips or crispy croutons, a generous sprinkle of cheese, and fresh cilantro.
Garnish and Enjoy:
Serve with lime wedges on the side for a refreshing burst of flavor.
Enjoy this Mexican-inspired twist on a creamy mushroom soup, where smoky, earthy flavors come together for a cozy and comforting dish!
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