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Thick creamy soup made with the combination of mushrooms and fresh corn.

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.

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