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Recipe for family meals :

Hearty Fresh Mushroom Chili Soup

This recipe comes from The Mushroom Council site: the definitive guide to mushrooms with mushroom recipes and in-depth information on fresh gourmet mushrooms, including selected exotic mushrooms.

This site is a mine of information if you want to learn about mushrooms, grow them or eat them!

"One of the great vegetables in my opinion - and I have never come across anyone who dislikes them!"

If you would like to learn more then visit the website <click here>


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

  • 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.

Serves 4

The Mushroom Council

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