For those who love heat, this spicy mushroom soup delivers in the best way possible. Earthy mushrooms meet fiery jalapeños and a kick of cayenne, creating a soup that warms you from the inside out. The cream helps balance the heat while adding richness.
Adjust the spice level to your preference - more jalapeños for more heat, or keep the seeds out for a milder kick. Either way, this soup will clear your sinuses and warm your soul.
Heat Options
- Mild: Remove seeds and membranes
- Medium: Keep some seeds
- Hot: All seeds + cayenne
- Extra hot: Add serrano or habanero
Cooling Additions
- Sour cream dollop
- Avocado slices
- Extra cream
- Crusty bread
Serving Suggestions
- Fresh cilantro
- Lime wedge
- Tortilla strips
- Cold weather cure
Spicy Mushroom Soup
Bold soup with mushrooms and fiery heat.
Nutrition per serving
175Calories
6gProtein
14gCarbs
11gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden. Add jalapeños and cook 2 minutes.
-
Add aromatics. Add onion and cook 5 minutes. Add garlic, cayenne, and smoked paprika. Cook 1 minute.
-
Simmer. Add broth and bring to a boil. Reduce heat and simmer 15 minutes.
-
Finish. Blend to desired texture. Stir in cream. Taste and adjust heat. Season with salt. Serve with cilantro and sour cream.
Recipe Notes
- More heat: Add extra jalapeños or serrano peppers.
- Less heat: Use just cayenne, skip jalapeños.
- Vegan: Use olive oil and coconut cream.
- Storage: Refrigerate 4 days. Freezes well.
