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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

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Creamy Mushroom and Corn Soup

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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
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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 tablespoons water and mix well. Add milk, stir to mix and simmer for 2 minutes.
  6. 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
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