Mushroom Soup with Corn

Name: Mushroom Soup with Corn
Prep time: 25 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

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

Published: 05-08-2016

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.

Energy

63.8

kcal

3.19%

Carbohydrate, by difference

12.3

4.1%

Protein

2.3

4.6%

Total lipid (fat)

1.54%

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100

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Provided by

Mushroom Soup with Corn

Ingredients

Preparation

Nutritional information

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