Mushroom Soup with Corn

Knorr
Mushroom soup with corn and poblano pepper is a classic that you must have in your personal recipe collection. Try it, and you'll love it!
Reviewed by Editorial Team of Kiwilimón
4.25
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4 comentarios
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Ingredients
6
Servings
  • 2 cubes Knorr Tomate® tomato bouillon
  • 2 cups button mushrooms, cut into quarters
  • 2 cups oyster mushrooms, cut into strips
  • 1 portobello mushroom, cut into strips
  • 1 cup corn kernels, cleaned
  • 1 clove garlic, finely chopped
  • 1/2 onions, finely chopped
  • 6 teaspoons Primavera® Chantilly Margarine
  • 3 cups water
Preparation
5 mins
20 mins
Low
  • In a medium saucepan, melt the Primavera Chantilly® Unsalted margarine and lightly sauté the garlic and onion.
  • Add the mushrooms, shiitake, and portobello. Mix everything well and cook, stirring occasionally, for about 7 minutes.
  • Pour the water into the pot and increase the heat. Add the Knorr® Tomato Seasoning cubes and dissolve them well. Let it boil for a few minutes, remove from heat, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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