Creamed Corn & Mushroom Soup

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Creamed Corn & Mushroom Soup

 

 

 

2 Tbsp. olive oil

1 med. onion, chopped

 

2 cloves garlic, minced

 

2 jalapeno peppers, roasted, seeded & chopped

 

2 cups Portobello mushrooms, diced small

 

6 cups water

 

2 Tbsp. Bill’s Best ChikNish seasoning

 

2 cups Silk creamer, original flavor

 

2 – 14.75 oz. cans cream-style corn

 

1 ½ tsp. salt

 

3 Tbsp. corn starch

 

¼ cup water, to dissolve

 

 

 

Sauté in the oil, the onion, garlic, jalapenos, and Portobello mushrooms for

6-8 minutes or until they have softened and browned a bit.

 

 

 

Scrape the vegetables into a blender, add 2 or 3 cups of the water, and

puree until very smooth. Pour back into a 3-quart saucepan. Add the

remaining water, Bill’s Best seasoning, creamer, creamed corn and salt.

 

 

 

In a small bowl dissolve the cornstarch with the ¼ cup water. Stir into the

soup. Bring to a boil and simmer, stirring often. Serve hot.

 

 

 

Pretty garnished with fresh basil or thyme.

 

 

 

 

 

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