Creamed Corn and Mushroom Soup

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Creamed Corn & Mushroom Soup

Source: www.tasteofhealth.net - Barbara Kerr

 

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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