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Ingredientes
- 2 can chicken broth
- 1 tsp salt
- 1 1/2 c. diced potatoes (about 10 ounces)
- 1 lb package frzn corn
- 2 x dry chipotle chili peppers, seeded*
- 10 x Shitake mushrooms**
- 1 med onion, diced
- 1/2 x red bell pepper, julienned
- 4 Tbsp. butter
- 3 Tbsp. flour
- 1 c. half & half (may use lowfat milk)
- 1 1/2 c. lowfat milk
- 1 tsp liquid smoke (optional)
- 1 tsp grnd cumin
- 1 tsp sugar
- 2 Tbsp. chopped parsley
Direcciones
- *Cut off top of pepper and split down one side. Scrape out seeds.
- **Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside.
- Add in chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer till potatoes are tender (about 10-15 min).
- Heat butter in saute/fry pan. Saute/fry red bell pepper strips for 3 min. Add in onions and sliced mushroom tops and continue to saute/fry till onions are translucent/soft. Stir in flour and continue cooking, stirring, to cook flour for about 2 min.
- Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or possibly to a food mill. Puree. Add in mix back to stockpot. Add in the sauteed vegetables, cream, lowfat milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add in parsley.
- Ladle into soup bowls. Serve with a hearty bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2560g | |
| Calories 1725 | |
| Calories from Fat 734 | 43% |
| Total Fat 83.69g | 105% |
| Saturated Fat 49.86g | 199% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 4362mg | 182% |
| Potassium 4234mg | 121% |
| Total Carbs 205.92g | 55% |
| Dietary Fiber 27.4g | 91% |
| Sugars 43.29g | 29% |
| Protein 57.1g | 91% |
