Creamy Poblano Chile Soup With Corn and Mushrooms

Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon canola oil or 1  tablespoon  safflower oil
• 1  white onion, coarsely chopped
• 2  garlic cloves
• 2  cups fresh corn kernels or 12  ounces frozen corn kernels
• 3  poblano chiles, roasted, peeled and seeded then coarsely chopped
• 4  cups  chicken stock or 4  cups  prepared low-sodium broth
• 1⁄2 teaspoon dried oregano (mexican preferrred)
• 2  tablespoons unsalted butter
• 1⁄2 lb  chanterelle mushrooms, brushed clean, trimmed, and sliced or 1⁄2 lb mushroom, such as cremini brushed clean, trimmed, and sliced
•  sea  salt & freshly ground black pepper
• 1⁄2 cup  crema, thinned with milk
• 3  ounces muenster cheese or 3  ounces  farmer's cheese, cut into 1/4 inch cubes, at room temperature

Directions

1. In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
2. Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
3. While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
4. Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
5. Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.