Mushroom Jalapeno Soup

[Ricardo]

Lately I've been trying to copy a soup that's made in a local restaurant. It's mushroom jalapeno.

I start with cans of condensed mushroom soup, add sliced portobello mushrooms to a slow cooker, then add some chopped jalapenos and eventually store it in the fridge.

I puree it and warm it up. I really like the little kick that comes from the jalapenos. :cool:

[trick-r-treat]

Lately I've been trying to copy a soup that's made in a local restaurant. It's mushroom jalapeno.

I start with cans of condensed mushroom soup, add sliced portobello mushrooms to a slow cooker, then add some chopped jalapenos and eventually store it in the fridge.

I puree it and warm it up. I really like the little kick that comes from the jalapenos. :cool:

So, does your version taste like the restaurant's version? It sounds really good, either way. I love mushrooms and jalapenos, so I think I would enjoy it! I am the same way, too. If I like something different that I try in a restaurant, I try to make it at home. Mine usually doesn't come out the same, but according to my kids, mine is usually better, so that's a good thing!

[Green-Moo]

That's a really unusual combination. I'd never have come up with it! But I'm a big fan of mushroom soup so i'll give it a try sometime.

Do you know where in the world this recipe originated from?

Green-Moo

[Ricardo]

The odd thing is that this restaurant/bar is our local pub, but I've never tried the soup there. My wife has it there a lot.

As for the origin of the soup, at the restaurant it's a recipe from a chef there who I believe may have a Caribbean background.

[SageMother]

Lately I've been trying to copy a soup that's made in a local restaurant. It's mushroom jalapeno.

I start with cans of condensed mushroom soup, add sliced portobello mushrooms to a slow cooker, then add some chopped jalapenos and eventually store it in the fridge.

I puree it and warm it up. I really like the little kick that comes from the jalapenos. :cool:

Oh that sounds sooo yummy! I bet it gets hotter as it sits in the fridge. How long have you managed to store it before it started beating up the other food?

It might make a great sause fo burritos too!

[Ricardo]

I think I've stored it for as long as a week, maybe.

I'm still experimenting with it. My wife thought that it got hotter after it was pureed. We had a batch or two that wasn't.

That's an interesting suggestion about trying it as burrito sauce. I guess I could give it some time in the slow cooker with the lid open to reduce the liquid content?

[gyspydi]

Hey there, thanks for sharing this idea, it sounds like a tasty soup!! What did you serve with it? Basic salad and bread? Can't wait to try it!

[trick-r-treat]

The odd thing is that this restaurant/bar is our local pub, but I've never tried the soup there. My wife has it there a lot.

As for the origin of the soup, at the restaurant it's a recipe from a chef there who I believe may have a Caribbean background.

So, Ricardo, you didn't even actually taste the restaurant's version? You just heard about it and came up with your own version? Pretty cool!