Queso Fresco Soup

• Ingredients:
• 1 Tbsp butter
• 1 minced garlic clove
• 16 oz frozen spinach
• 2 cups loosely packed fresh basil leaves
• 1 package (12oz) queso fresco
• 1 12oz can evaporated milk
• 6 cups beef, chicken or vegetable broth
• 1 1/2 cups dried mini-penne or macaroni noodles
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups sliced crimini mushrooms

1. In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes.
2. In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute.
3. In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft.
4. Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.

ingredients, butter, garlic, frozen spinach, fresh basil, milk, beef, minipenne, frozen corn, frozen peas, crimini mushrooms

Taken from www.epicurious.com/recipes/member/views/queso-fresco-soup-52665331 (may not work)