• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spiced Corn Soup with Sauteed Mushrooms

At the risk of sounding like a typical New Year’s Resolution maker, I am trying to eat healthier in 2010. Those of you who know me know I try to eat healthy at least most of the time (which makes it much easier and better when I go on a butter eating rampage). At any rate, as I often talk about, it’s easiest to make healthy food that’s delicious by working with it, rather than against it. It’s hard to make something healthy that inherently has a lot of cream or cheese or anything else in it – you’ll miss all that stuff too much if you eliminate it completely.

Corn is full of delicious starches, and in this pureed soup, it turns into a creamy, incredibly tasty soup. Combined with spicy peppers and savory sauteed mushrooms, it is unbelievably good (and also unbelievably healthy).

Spiced Corn Soup with Sauteed Mushrooms

Served 4.
Leftover Potential: Reheats well, though you might need to saute more mushrooms. Would also be great with shredded or ground meat mixed in, making it almost like a curry or stew.

1 Tbsp olive oil
2 small onions, diced
2 stalks celery, diced
4 cloves garlic, smashed
1 serrano chile, minced (or jalapeno)
1 two pound bag frozen corn kernels
2 (14.5 oz) cans chicken or vegetable broth
salt and pepper, to taste

1 (14.5 oz) can corn kernels
2 tsp cumin
1 tsp chili powder
1 tsp coriander

1 Tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 basket mushrooms, thinly sliced

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and celery, and saute until the onion is translucent, about 4-5 minutes. Add the chile and garlic, and saute until fragrant, about 1 minute.
2. Add the corn kernels and broth, and bring the mixture to a simmer. Drain the liquid from the canned corn into the soup.
3. In a blender or food processor, puree the soup until it’s smooth. Return it to the pot, season with salt and pepper. Stir in the corn and spices, and simmer until good flavor develops, about 15 minutes.
4. Meanwhile, heat the olive oil in a medium saute pan. Add the onion and saute until it is translucent. Add the garlic and mushrooms, and saute until the mushrooms are tender, about 4 minutes more. Season with salt.
5. Serve the soup with heaps of mushrooms on top (or, you can always stir the mushrooms in).

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