Creamy Mushroom and Poblano Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 poblano peppers, roasted, peeled, and diced 2 poblano peppers, roasted, peeled, and diced
• 1 pound (450g) mushrooms, sliced 1 pound (450g) mushrooms, sliced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add roasted and diced poblano peppers to the pot, along with sliced mushrooms. Cook for 5 minutes, until mushrooms are tender.
3. 3.
   Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in heavy cream and cumin powder. Season with salt and pepper to taste.
6. 6.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Creamy Mushroom and Poblano Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Poblano peppers — Roast the poblano peppers over an open flame or under the broiler until the skin is charred. This will enhance their flavor and make them easier to peel.

Tips & Tricks

• For a spicier kick, leave some of the poblano pepper seeds in the soup.
• Garnish the soup with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Serve the soup with warm crusty bread for a complete meal.
• If you prefer a thinner consistency, add more vegetable broth or water.
• To make it more filling, add cooked chicken or shrimp to the soup.

Serving advice

Serve the Creamy Mushroom and Poblano Soup as a comforting appetizer or a light lunch. Pair it with a side of warm tortillas or a fresh green salad for a satisfying meal.

Presentation advice

When serving the soup, drizzle a swirl of cream on top and sprinkle some fresh cilantro leaves for an elegant touch. Serve it in colorful bowls to enhance the visual appeal.