Mushroom Crema with Roasted Poblano

photo by roolrool

Mmmmm, rich brothy mushroomy goodness.  Really, there is no other way to describe this soup.  The mushrooms release their fabulous broth, making a stock as good as any made with meat. 

The addition of corn lends a surprise to traditional creamy mushroom soup and the smoky flavor that is contributed by poblano peppers only serves to widen the scope of surprise upon first taste.

If your family likes mushrooms at all, this is the soup to make!

Mushroom Crema with Roasted Poblano (inspired by Rick Bayless

3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I used a mixture of wild mushrooms), sliced 1/4-inch thick (you’ll have about 3 cups of slices)
1 scant cup corn kernel
1/4 cup plain yogurt, heavy cream or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler.  Cover with a kitchen towel.  Let cool until handleable. Rub the blackened skin off the chiles and pull out the stem and seed pod.  Rinse the chile flesh to remove bits of skin and seeds.  Cut into 1⁄4-inch pieces. 

Add the garlic, broth, the mushrooms, poblano, and corn to a large stock pot.  Bring to a boil then simmer 10 minutes over medium heat.

Just before serving, scoop out about 1⁄2 cup of the hot soup into a small bowl.  Mix in the yogurt, cream or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1⁄2 teaspoons.  Ladle the soup into bowls and sprinkle with cilantro.