This worked out really well…
I started with some baby shiitake mushrooms I happened to have (little ones about the size of button mushrooms) and some leftover corn on the cob, so I worked from there.
I got a red bell pepper, chopped it, and sauteed in olive oil until they softened up a bit, then tossed in the mushrooms, and the corn (cut from the cobs). When that had heated up a bit, I added a box of Imagine Foods new Creamy Sweet Potato Soup, and maybe another 1/2 box of water.
Seasoned with salt, white pepper, a little thyme, and some ground mace, which worked really nicely with the sweet potato. I had intened to sprinkle the tops with some green onions, which would have completed the color balance, but I totally spaced it. Next time.
It came out really well. Just the thing for a cold and blustery night.