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Knorr

Knorr

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Recipe of Mushroom soup with corn
Knorr

Knorr

Recipe of Mushroom soup with corn
Knorr

Knorr

Recipe of Mushroom soup with corn
Knorr

Knorr

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Mushroom soup with corn

5 mins
20 mins
Low
4.5
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The mushroom soup with corn and chile poblano is a classic that you can not miss in your personal recipe book. Try it and you will love it!
Learn more about Knorr

Ingredients

6 portions
  • 2 cubes Knorr Tomato® Tomato Seasoning
  • 2 cups mushroom, cut in quarters
  • 2 cups mushroom, cut into strips
  • 1 Portobello mushroom, cut into strips
  • 1 cup whole kernel corn, cleansed
  • 1 clove garlic, finely chopped
  • 1/2 onions, finely chopped
  • 6 teaspoons Margarine Primavera® Chantilly
  • 3 cups Water

Preparation

In a saucepan over medium heat melt the margarine Primavera Chantilly® without salt and lightly season the garlic and onion.
Add the mushrooms, mushrooms and portobello. Integrate everything well and cook stirring from time to time for approximately 7 minutes.
Pour the water into the pot and increase the flame. Add the cubes of Knorr® Tomato Seasoning Tomato and dissolve well. Let boil for a few minutes, remove from heat and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Gabriela Ríos Ferrer
22/08/2019 08:18:45
Buena
Patricia Cuanalo Ruiz
24/09/2018 17:26:33
Rica en verdad , gracias!!!

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