Creamy Mushroom and Poblano Soup

Ingredients

In this Estonian adaptation of the Mexican Sopa de hongos y poblano, we have incorporated the traditional flavors of Estonian cuisine. The original recipe typically uses Mexican spices and ingredients, such as cumin and cilantro, which have been replaced with Estonian flavors. The soup now features a creamy base and uses a variety of mushrooms commonly found in Estonia. Additionally, the smoky flavor of the poblano peppers adds a unique twist to the dish. We alse have the original recipe for Sopa de hongos y poblano, so you can check it out.

• 500g (1.1 lb) mixed mushrooms (button, cremini, or wild mushrooms) 500g (1.1 lb) mixed mushrooms (button, cremini, or wild mushrooms)
• 2 poblano peppers 2 poblano peppers
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for 20 minutes, or until the skin is charred. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
2. 2.
   Clean the mushrooms and slice them into thin pieces.
3. 3.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
5. 5.
   Sprinkle the flour over the mushrooms and stir well to coat.
6. 6.
   Slowly pour in the vegetable broth while stirring continuously to avoid lumps.
7. 7.
   Add the diced poblano peppers to the pot and season with salt and pepper.
8. 8.
   Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
9. 9.
   Stir in the heavy cream and cook for an additional 5 minutes.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly before slicing them. If using wild mushrooms, ensure they are safe for consumption and cook them thoroughly.
• Poblano peppers — Roasting the poblano peppers adds a smoky flavor to the soup. If you prefer a milder taste, remove the seeds and membranes before dicing them.

Tips & Tricks

• For a thicker soup, blend a portion of the cooked mushrooms before adding the cream.
• Add a splash of white wine while sautéing the mushrooms for an extra layer of flavor.
• Serve the soup with a dollop of sour cream or crème fraîche for added richness.
• Garnish with a sprinkle of freshly grated Parmesan cheese for a savory twist.
• Pair the soup with crusty bread or Estonian rye bread for a complete meal.

Serving advice

Serve the creamy mushroom and poblano soup as a comforting starter for a dinner party or as a light lunch option. Accompany it with freshly baked bread or a side salad for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and garnish with a sprig of fresh parsley. Serve it in individual soup bowls or in elegant soup tureens for a touch of sophistication.