Crema de Champiñones

Ingredients

• 1 pound champignon mushrooms (cleaned and sliced)
• 1 cup Mexican crema (or sour cream)
• 2-3 chipotle en adobo peppers (chopped)
• 1 Tablespoon powdered chipotle (optional)
• 1 medium onion (sliced)
• 4 cups chicken stock
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. 1

   In a dutch oven or soup pot heat the olive oil and butter over medium heat. Add onions and cook until soft and slightly caramelized (about 4 minutes).

2. 2

   Add mushrooms and chipotle peppers, and season with salt, pepper, powdered chipotle, and cumin. Cook, stirring constantly until mushrooms are soft and cooked through.

3. 3

   Remove ⅓ of the mushrooms mixture and set aside, then transfer the rest to a blender along with Mexican crema and 2 cups of chicken stock. Blend until smooth.

4. 4

   Pour the creamy mushroom mixture into the pan along with the remaining chicken stock.

5. 5

   Bring to a simmer and cook for 8-10 minutes or until the soup thickens to your desired texture. Adjust seasonings to taste and turn off the heat.

6. 6

   Serve in bowls garnished with the mushroom mixture you set aside and a sprinkle of queso fresco.