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SOUP: Hearty Fresh Mushroom Chili Soup

Source of Recipe

Marianne (Inthislif) 3/23/00 Vegetarian folder


List of Ingredients

2 tablespoons vegetable oil
8 ounces fresh white mushrooms, sliced (about 3 cups)
1 teaspoon minced garlic
1 tablespoon chili powder
1 can ready to serve vegetable broth (about 15 ounces)
1 can stewed tomatoes (about 15 ounces)
1 can kidney beans (about 15 ounces)
rinsed and drained
1 can vacuum packed corn kernels (about 7 ounces)



Recipe

In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired. YIELD: 4 Portions