Muenster Mushroom Chipotle Cream Soup - cooking recipe

Ingredients

4 ounces unsalted butter
1/4 cup vegetable oil
2 cups russet potatoes or 2 cups yukon gold potatoes, peeled and diced
2 cups onions, chopped
6 cups white mushrooms, chopped
salt and pepper
8 cups chicken broth
4 cups muenster cheese, grated
2 tablespoons chipotle chiles in adobo
2 cups heavy cream
8 portabella mushrooms (sauteed or roasted and chopped)

Preparation

In a large skillet over medium heat, heat oil and butter.
When butter is melted, add potatoes, onion and white mushrooms; season with salt and pepper.
Saute until onions are translucent, add broth, cheese and chipotle; stir to combine and allow to simmer until potatoes are very soft, stirring frequently- do not worry if cheese seems to clump.
Puree soup in a blender or food processor, strain through a sieve back into a saucepan (press on solids to remove all liquid) and add cream and portabellas.
Heat gently until just simmering.
Serve hot.