Green Chile Mushroom Soup

Some people in places that truly know cold may find this laughable.

They may hear me talk about a cooler, rainy day in New Mexico and smile the way people smile when they know winter has not really shown its full hand. They may think of snow piled against doors, wind that cuts through coats, mornings where the car has to be scraped before the day can begin.

And they would not be wrong.

But cold is not always measured by the thermometer alone. Sometimes it is measured by what the body asks for. A gray sky. A little rain. A day that loses its sharp edges. The kind of weather that makes the house feel quieter than usual.

That is soup weather.

For me, one of the soups that always comes back is mushroom soup. There is something honest about it. Earthy. Deep. Not loud. Not trying to impress anyone. Mushrooms have a way of making a pot feel older than it is, as if the flavor has been waiting somewhere underground before it ever reached the skillet.

But I live in New Mexico.

So, of course, there has to be green chile.

The Chile changes the soup without overwhelming it. It brings warmth, smoke, and a little edge. It reminds the mushrooms not to get too soft. It reminds the cream not to get too comfortable. It turns a simple mushroom soup into something that belongs here, in this place, under this sky.

And then there is the bread.

A big piece of homemade bread beside a bowl of soup feels less like an addition and more like a promise. Something to tear. Something to dip. Something to drag through the bottom of the bowl when the spoon has done all it can.

I will link my homemade bread recipe here, because this soup deserves that kind of company.

Green Chile Mushroom Soup

Ingredients

• 1 pound mushrooms, sliced
• cremini, baby bella, or white mushrooms all work well
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup roasted green chile, chopped
• mild, medium, or hot, depending on your taste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 3 tablespoons flour
• 4 cups chicken broth or vegetable broth
• 1 cup half-and-half or heavy cream
• 1/2 cup shredded Monterey Jack, pepper jack, or white cheddar, optional
• 1 tablespoon lime juice
• Cilantro, parsley, or green onion for garnish, optional

Method

Set a heavy pot over medium heat. Add the butter and olive oil.

Add the mushrooms and let them cook down slowly. Do not rush them. They will release their water first, then begin to brown. Stir now and then until most of the moisture has cooked off, about 8 to 10 minutes.

Add the onion and cook until softened, about 4 minutes.

Add the garlic, green chile, salt, black pepper, cumin, smoked paprika, and oregano. Stir and cook for another 2 minutes, just until everything smells warm and alive.

Sprinkle the flour over the vegetables. Stir well so the flour coats the mushrooms and chile. Cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the broth, stirring as you go. Bring the soup to a gentle simmer.

Let it cook for 15 to 20 minutes, until slightly thickened and the flavors have come together.

Lower the heat. Stir in the half-and-half or cream. Do not let it boil hard after the cream goes in.

For a smoother soup, blend part of it with an immersion blender, leaving some mushrooms whole for texture. For a more rustic soup, leave it as it is.

Stir in the cheese, if using, until melted.

Finish with the lime juice. Taste and adjust the salt.

Serve warm, with herbs or green onion on top.

And do not forget the bread.

Notes From My Kitchen

For a thicker soup, use heavy cream and cheese.

For a lighter soup, use half-and-half and skip the cheese.

For more heat, add extra green chile or a pinch of cayenne.

For a heartier meal, serve it with homemade bread, toasted focaccia, cornbread, tortillas, or a grilled cheese sandwich.

The mushrooms bring the earth.

The green chile is a must.

The bread makes it perfect.

Kyle J. Hayes

kylehayesblog.com

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