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

Name: Mushroom, Pearl Onion, Corn, and Poblano Chili Pepper Soup
Prep time: 10 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
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)

Save Recipe

Prep 10 min
Total 45 min
Ingredients 8
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

by Adriana Martin

Updated Sep 9, 2015

Save
Share
Keep Screen On

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

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

tip 1
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.