Poblano and Corn Soup with Mushrooms

5
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is a zesty, tasty soup. Very quick and easy to make"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (708.5 g)
  • Calories 184.4
  • Total Fat - 3.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 6.7 mg
  • Sodium - 774.2 mg
  • Total Carbohydrate - 34.6 g
  • Dietary Fiber - 7 g
  • Sugars - 10.4 g
  • Protein - 7.6 g
  • Calcium - 134.3 mg
  • Iron - 2 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.2 mg

Step 1

Lightly spray the bottom of a large pot with oil.

Step 2

Add onions and mushrooms, stir often and cook unil the onions have softened and the mushrooms browned 6-10 minutes

Step 3

Add the corn and peppers along with the vegetable broth.

Step 4

Season with salt and pepper

Step 5

Simmer for about 20 minutes.

Step 6

Add milk stir and contimue to cook for a couple of minutes. Do not let it boil or the milk will curdle.If the milk curdles it will not affect the taste but does not look very nice.

Step 7

Serve hot

Tips & Variations


No special items needed.

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