Sweet Corn Mushroom Soup

Sweet Corn Mushroom Soup
Sweet Corn Mushroom Soup

This Sweet corn mushroom soup is really easy to make and will leave you wanting more. To force myself actually to make some dishes after returning from hard work, I often feel like preparing soups first of all to consume and also to make my dinner light. This is the soup which will fulfill your appetite and it is carefully crafted with outstanding flavor. It makes the perfectly balanced summer soup. Mushrooms and corn kernels complement each other very well in this delicate soup. It’s easy to prepare and always ready to satisfy your food cravings.

This is the soup which will fulfill your appetite and it is carefully crafted with outstanding flavor. It makes the perfectly balanced summer soup.

Sweet Corn Mushroom Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This Sweet corn mushroom soup is really easy to make and will leave you wanting more. To force myself actually to make some dishes after returning from hard work, I often feel like preparing soups first of all to consume and also to make my dinner light. This is the soup which will fulfill your appetite and it is carefully crafted with outstanding flavor. It makes the perfectly balanced summer soup. Mushrooms and corn kernels complement each other very well in this delicate soup. It’s easy to prepare and always ready to satisfy your food cravings.

Course: Healthy, Quick, Soups, Vegetarian
Cuisine: Spanish
Servings: 4 people
Calories: 58 kcal
Ingredients
  • 1 Large onion chopped
  • 3 tablespoon Unsalted butter
  • 1 teaspoon Ground cumin
  • 14 oz (400 gram) Corn Kernels
  • 17 fl oz (500 ml) Vegetable stock
  • 1 teaspoon Ground cumin
  • ½ teaspoon Lemon juice
  • 2 cups Mushroom sliced
  • Salt for seasoning
  • Freshly ground black pepper for seasoning
Instructions
  1. In a saucepan heat 2 tablespoon butter.

  2. Then add the chopped onion and sauté it for 5 minutes.

  3. Now stir in the corn kernels and cook for 8 minutes until they have turned softened and onion has colored a little.

  4. Add the cumin and cook until it is aromatic.

  5. Then pour the Vegetable Stock and simmer it gently for 10 minutes.

  6. Add the cream and season it with salt and black pepper to taste.

  7. Now pour this mixture into a blender and puree it until it turns smooth.

  8. Once pureed, strain the puree through a sieve and return the soup to the saucepan for heating again by simmering the flame.

  9. Now in a frying pan, melt the butter and sauté the sliced mushroom until it turns tender.

  10. Season lightly with salt and pepper and squeeze the lemon juice of the mushroom.

  11. When it got fried, remove it from the pan and drain it on a tissue paper.

  12. Now switch off the flame and pour the soup into each bowl.

  13. Divide the mushroom on each bowl from the top of the soup.

SERVE
  1. Your sweet corn soup with mushroom is ready.

OUR DINE TABLE
  1. It’s a perfectly balanced soup with a creamy texture for a healthy meal. You can accompany it with Toast or any Sizzler dishes. It really highlights the sweetness of the fresh corns and the crispy nature of mushroom. I learned this soup in a culinary school and today it’s really worth it.

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Nutrition Details

CategoryAmount
Calorie 58
Fat 2.5 g
Sodium 95 mg
Potassium 400 mg
Carbohydrate 6 g
Dietary Fiber 2.3 g
Sugar 0.7 g
Protein 4.5 g
Article Tags:
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Article Categories:
Healthy Foods · Quick Foods · Soups · Vegetarian

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