Creamy Mushroom and Corn Soup

Ingredients

• 30-32 button mushrooms
• Canned corn kernels for sprinkling
• 1 tsp oil
• 1 medium onion
• Salt to taste
• Crushed black peppercorns to taste
• 2 white bread slices
• 1 cup milk
• Fresh parsley for garnishing

Method

1. Heat oil in a non-stick pan.
2. Slice onion and add to the pan and saute well.
3. Roughly slice mushrooms and add to pan, toss well. Add salt, crushed peppercorns and toss to mix. Cover and cook for 2-3 minutes. Remove from heat and cool.
4. Cut bread slices into squares and place in a grinder jar alongwith sautéed mushroom mixture. Add little water and grind into a thick smooth puree.
5. Heat a non-stick pan. Transfer mushroom puree in it, add 3 tbsps water and mix well. Add milk, stir to mix and simmer for 2 minutes.
6. Transfer soup into serving bowl. Sprinkle corn kernels on top, garnish with parsley and serve piping hot.

Nutrition Info