Poblano and Corn Soup with Mushrooms
Servings
Prep Time
Cook Time
Ready In
Recipe: #9497
May 07, 2013
Categories: Soups and Stews, Vegetables, Peppers, Mexican, Easy/Beginner Cooking, Make-Ahead, Cinco de Mayo, Fall/Autumn, Winter, Weeknight Meals, Oven Roast, Stove Top more
"This is a zesty, tasty soup. Very quick and easy to make"
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 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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