Corn soup with roasted red pepper and wild mushrooms from A Recipe for Cooking (page 85) by Cal Peternell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KevinSeattle on September 10, 2021

    The Corn Soup with Roasted Peppers and Mushroom was easy and really outstanding. But the good news is that the soup itself, without the garnishes, is profoundly good and fresh tasting and would be worth while on its own. The leftovers 2 days later still tasted right off the cob. I would like to try this with other garnishes, too. You could dress up this soup easily, or make it homey. Used Foraged and Found lobster mushrooms and a ripe Aleppo pepper from the garden.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.