Roasted Poblano Soup

Roast the poblanos. Dice about 1 cup.

Make rice (on the firm side)

In a soup pot, saute onions and 2 red peppers in butter and a heavy amount of cumin. Add nice pinch of kosher salt. Add 2 cans of corn, a can of black beans, a can of fire roasted tomatoes, halved mushrooms and poblanos. Add 2 containers of chicken stock. Add as much rice as you want. Slowly heat then add a cornstarch slurry to thicken. Add a pint of heavy cream.