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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 min
20 min
Easy
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 servings
  • 2 cubes of Knorr Tomato® Tomato Seasoning
  • 2 cups of mushroom cut in quarters
  • 2 cups of mushroom cut into strips
  • 1 Portobello mushroom cut into strips
  • 1 cup of whole kernel corn cleansed
  • 1 clove of garlic finely chopped
  • 1/2 onion finely chopped
  • 6 teaspoons of Margarine Primavera® Chantilly
  • 3 cups of 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.
Esha
Rate this tip
Ratings (2)
Gabriela Ríos Ferrer
22/08/2019 08:18:45
Buena
Patricia Ruiz
24/09/2018 17:26:33
Rica en verdad , gracias!!!

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