Saffron Corn Chowder
In a 2-quart saucepan over medium heat, warm the oil. Add the onions, red peppers and mushrooms; cook, stirring frequently, for 3 to 4 minutes, or until tender.
Stir in the flour; cook for 1 minute. Whisk in the milk and stock; cook, whisking constantly, until the soup thickens slightly.
Stir in the corn, lima beans, saffron and black pepper; simmer for 4 to 5 minutes, or until the frozen vegetables are thawed and heated through.