Poblano and Corn Soup with Mushrooms
"This is a zesty, tasty soup. Very quick and easy to make"
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using fresh corn, make sure to shuck the corn and cook it before adding it to the soup.
- If using canned poblano peppers, make sure to drain and rinse them before adding to the soup.
- Instead of canned, frozen or fresh corn, substitute quinoa for a higher protein content. Quinoa is a complete protein, containing all nine essential amino acids, and is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. This substitution will provide a more nutrient-dense soup.
- Instead of vegetable broth, substitute chicken broth for a more savory flavor. Chicken broth is richer in flavor than vegetable broth, and the extra flavor will add depth to the soup.
Cheesy Poblano and Corn Soup Add 1/2 cup of grated cheese to the soup after simmering, stir until melted and serve hot.
Cheesy Bacon and Corn Soup Add 1/2 cup of crumbled bacon to the soup after simmering, stir until melted and serve hot.
Mexican Rice Pilaf - This flavorful rice pilaf is the perfect accompaniment to the Poblano and Corn Soup with Mushrooms. It has a combination of long-grain rice, bell peppers, corn, and spices that will perfectly complement the flavors of the soup.
Taco Salad with Poblano Dressing: This taco salad is a great complement to the Mexican Rice Pilaf and Poblano and Corn Soup with Mushrooms. It features a flavorful Poblano Dressing that brings together the flavors of the soup and rice pilaf, plus crunchy lettuce, tomatoes, and cheese. The combination of flavors and textures makes this salad a perfect accompaniment to the meal.
FAQ
Q: How do I avoid the milk from curdling?
A: Make sure to not let the soup boil after adding the milk. Simmer it for a few minutes and serve it hot.
Q: How do I make a creamy soup?
A: Start by sautéing onions and garlic in butter. Add stock and simmer for a few minutes. Then, add cream or milk and blend until smooth. Finally, season with salt and pepper and serve.
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Fun facts:
The poblano pepper is a mild chili pepper originating from the Mexican state of Puebla. It is commonly used in Mexican cuisine and is the main ingredient in the popular dish Chiles en Nogada.
The soup is similar to a recipe served to President Franklin D. Roosevelt at the White House in 1933. The soup was served as a tribute to his visit to the Mexican town of Puebla, where the poblano pepper is a staple ingredient.