Mushroom and Corn Soup Recipe
Today we are making a vegetarian soup (Mushroom and Corn Soup) that tastes amazing and is a healthy recipe. This is a comforting and nutritious recipe and a definite item on each restaurant’s menu. You need some chopping and simmering, and it is a perfect choice for the time you’re feeling a bit under the weather.
Ingredients for four people
- Mushroom 2 cup
- Canned peas ½ cup
- Carrot ½ cup
- Corn ½ cup
- Milk 4 cup
- Cream ½ cup
- Flour 2 tbsp
- Butter 50 g
- Parsley 50 g
- Salt 1 tbsp
Mushroom and Corn Soup Recipe
- Wash and slice the mushrooms, put a pan on heat and add two tablespoons of oil. Add the mushrooms to the pan, and sauté until their liquid evaporates and becomes well cooked.
- Put a pot on heat and add butter. Once the butter melts, add flour and lightly toast it by moving it around in the pan.
- When you see (and sometimes smell) the flour starting to brown, pour milk and whisk the ingredients regularly to reduce the chance of the flour lumping up.
- Wash and peel the carrots. Cut them into small chunks and add them to the pot along with the sautéed mushrooms and drained peas. Let the vegetables simmer in the pot for 20 minutes until they are cooked.
- Wash and rinse parsley a couple of. Now transfer them to a tray and chop them finely.
- When the soup reaches the desired thickness, take a ladleful of the soup, add it to the cream, and mix until it reaches the temperature of the soup. Then, add the cream, salt, and parsley to the pot and mix.
- Finally, remove the pot from the heat and pour the soup into the desired dish. You can garnish the soup with cream or chopped parsley and serve it with lemon juice. Enjoy your meal.
Reference
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