Here I am today with a delicious soup recipe, perfect for all the mushroom and sweet corn lovers.. Creamy Mushroom and Corn Soup made without any cream or infact dairy. So delicious light and filling.
Winters are here and it’s time to make some delicious, filling and comforting food. Cold weather and Soups, isn’t this sounds so comforting. Whenever there is a nip in air, some slight discomfort in health, a bowl warm soup loaded with favorite ingredients seems to be our best friend.
Ingredients200 gm Button Mushroom pack
1.5 Cup Fresh Sweet Corn Kernels
½ Cup Finely Chopped Onions
1 tbsp Finely Chopped Garlic
1 tsp Finely Chopped Ginger
1-2 Green Chillies or as required
1½-2 Cups Vegetable Stock or Water or as required
1 tsp Freshly Ground Black Pepper
Red Chili Sauce (optional) as required
Salt as per taste
Method
* Nicely clean mushrooms and roughly chop.
* If using fresh sweet corn kernels then add to boiling water and boil for about 5 mins. You can also pressure cook corn.
* Once corn kernels are done, take out in bowl and keep aside.
* In a pan, heat oil, add half of finely chopped garlic, ginger, green chillies. Saute for a minute till you get the aroma of roasted garlic. Take care not to burn it. Keep the flame on low.
* Add chopped mushroom and sweet corn kernels.
* Saute till mushroom start to caramelize or turn brown.
* Take out in a bowl and let it cool.
* Once it completely cools down, keep about 2 -3 tbsp corns and mushroom aside and grind the rest to a fine paste. Add about ¼ cup water while grinding it.
* Clean the pan with a tissue or paper towel, add another tsp of oil heat it and then add rest of garlic, ginger and green chilies.
* Add the mushroom and corn puree.
* Add freshly ground black pepper powder, chilli sauce/sriracha if want a spicy kick.
* While serving, add sauteed corns and mushroom that we kept aside. Garnish with spring onion greens and serve hot.
* For non vegan version, you can add about ¼ cream or milk for a more creamy texture and flavour.