Creamy Poblano Chile Soup with Corn and Mushrooms

1. In a Dutch oven or other large pot over medium-low heat, warm the safflower oil. Add the onion and sauté until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute more. Raise the heat to medium and add half of the corn, half of the chiles and 1 cup (8 fl. oz./250 ml) of the stock. Bring to a simmer, stir in the oregano and cook, uncovered, until the corn is tender, 10 to 15 minutes. Remove from the heat and let cool slightly.

2. Ladle the corn mixture into a blender with 1/2 cup (4 fl. oz./125 ml) of the stock and process until smooth. Pass the mixture through a medium-mesh sieve back into the pot. Add the remaining 2 1/2 cups (625 ml) stock and bring to a simmer over medium-low heat.

3. While the soup is heating, in a fry pan over medium heat, melt the butter. Add the remaining chiles, the remaining corn and the mushrooms and stir well. Season to taste with salt and pepper and sauté until the mushrooms release their liquid and their liquid evaporates, about 8 minutes (or longer if you are using cremini).

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. Ladle the soup into warmed bowls and garnish with the cheese. Serve immediately. Serves 6.