Cream of Corn and Mushroom Soup

  • 1 lb. white button mushrooms; sliced
  • 1 lb. Portobello mushrooms; medium dice
  • ¼ cup vegetable oil
  • 2 medium onions; small dice
  • 4 cloves fresh garlic; minced
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. turmeric
  • 3 medium potatoes; large dice
  • 4 cups corn kernels
  • 1 quart homemade vegetable stock
  • 2 cups heavy cream
  • 2 cups roasted red pepper; small dice
  • 4 scallions; thinly sliced
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • ¼ bunch parsley; washed, dried, and chopped

Preheat oven to 400 degrees. Toss mushrooms separately with a small amount of oil, salt, and pepper. Roast until golden brown and tender. In a large stock pot, sauté onions in a tablespoon of oil until tender and translucent. Add garlic and spices and cook until very fragrant. Add potatoes, half of the corn, white mushrooms, and enough stock to cover. Simmer until potatoes are tender. Using an immersion blender, puree soup with heavy cream until smooth and rich. Add Portobello mushrooms, remaining corn, and roasted red peppers. Bring to a simmer and allow everything to heat through. Add parsley, scallions, and season with salt and pepper. Taste and adjust seasoning if needed.

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