Creamy Mushroom and Corn Soup Mushrooms and corn kernels compliment each other very well in this delicate soup This recipe is from FoodFood TV channel By Sanjeev Kapoor 10 Jul 2018 in Recipes Course New Update Advertisment Main Ingredients Button Mushrooms, Canned Corn kernels Cuisine Fusion Course Soups Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Creamy Mushroom and Corn Soup 30-32 Button Mushrooms to sprinkle Canned Corn kernels 1 teaspoon Oil 1 Medium onion to taste Salt to taste Crushed black peppercorns 2 White bread slices 1 cup Milk for garnishing Fresh parsley Advertisment Method Heat oil in a non-stick pan. Slice onion and add to the pan and saute well. 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. 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. Heat a non-stick pan. Transfer mushroom puree in it, add 3 tablespoons water and mix well. Add milk, stir to mix and simmer for 2 minutes. Transfer soup into serving bowls. Sprinkle corn kernels on top, garnish with parsley and serve piping hot. Nutrition Info Calories 488.2 Carbohydrates 56.7 Protein 22.3 Fat 16.6 Other Fiber Niacin-15.9mg #Crushed black peppercorns #Fresh parsley #Milk #Oil #Salt #White bread slices Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article