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Mushroom, Pearl Onion, Corn, and Poblano Chili Pepper Soup

mushroom, pearl onion, corn, and poblano chili pepper soup Entree Mexican
Mushroom, Pearl Onion, Corn, and Poblano Chili Pepper Soup
  • Prep 10 min
  • Total 45 min
  • Ingredients 8
  • Servings 6

To face the cold weather, there's nothing like a bowl or cup of soup to warm your hands, and the soul. Casseroles and stews made with mushrooms and onions are comforting and hearty for the winter months, and soups and broths play an important role in the Latin kitchen. Inspired by mushroom broth, a Mexican tradition, I have prepared a mushroom soup with pearl onion, tender kernels of corn and slices of poblano chili pepper that I’m sure you will enjoy. MORE + LESS -

Ingredients

1/2
lb sliced Portobello mushrooms
1
teaspoon butter
3
poblano chili peppers, cleaned, grilled and chopped
2
cups frozen corn
1/2
cup pearl onion, rinsed
6
cups Progresso™ chicken broth
1
cube chicken bouillon
Salt and pepper, to taste (optional)

Directions

Hide Images
  • 1
    Put a soup pot on the stove and parboil the mushrooms in the butter.
  • 2
    Add the poblano peppers, frozen corn, pearl onions, chicken broth, chicken bouillon and salt and pepper (optional).
  • 3
    Thoroughly stir and let cook, covered, over medium heat for 30-40 minutes, until the onion is soft. Serve immediately.

Expert Tips

  • You may use white mushrooms in place of the Portobello mushrooms.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • To face the cold weather, there's nothing like a bowl or cup of soup to warm your hands, and the soul. Casseroles and stews made with mushrooms and onions are comforting and hearty for the winter months, and soups and broths play an important role in the Latin kitchen. Inspired by mushroom broth, a Mexican tradition, I have prepared a mushroom soup with pearl onion, tender kernels of corn and slices of poblano chili pepper that I’m sure you will enjoy.

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