Central Mexico Mushroom Soup

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Central Mexico Mushroom Soup

Serves 4 as Soupor 6 as Appetizer.

This recipe is based on my fond memories of mushroom soup I often enjoyed while living in San Miguel D'Allende, near Guanajuato in central Mexico.

• 1 lb fresh white mushrooms, chopped
  
• 1 medium sweet onion, minced
  
• 1/2 c chopped green chilies (mild)/seeded
  
• 2 cloves garlic, minced
  
• 1 tsp comino (ground)
  
• 1/2 tsp ground white pepper
  
• 2 c (chicken or beef) broth or stock
  
• 1/2 c fat free half and half
  
• 1 c water or more if needed
  
• 2 T butter for sauteing
  
• salt to taste
  
• 1 T corn starch
  

Saute mushrooms, onion, garlic, and chilies on medium heat until tender, but not browned.

Add stock and water one cup at a time heating thoroughly

just to the edge of a boil with each addition.

Reduce heat, simmer for 15 minutes, covered, then another 15 minutes uncovered.

Remove from heat and cool enough to allow you to pour two cups at a time into your blender.

Blend on medium, pulsing, until soup is mostly smooth in

consistency.

Add the cornstarch to the last 2 cups of soup in the blender, blending well.

Gently bring soup back to simmer, adding half and half.

Do not allow to boil at this point, but cook several minutes until the soup holds well with the

cream and cornstarch.

Ladle into bowls, garnish with a slice of fresh mushroom, slices of avocado, and drizzle of sour cream before serving.

Keywords: Vegetables, Healthy Choices, Easy, Soup, Mexican

( RG1063 )