Creamy Mushroom and Corn Soup

This hearty soup typically features a creamy base, often made with a combination of broth, cream, or milk, which lends it a velvety texture.

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Creamy Mushroom and Corn Soup

Creamy Mushroom and Corn Soup

Main Ingredients Button Mushrooms, Corn kernels
Cuisine Fusion
Course Soups
Prep Time 5-10 minutes
Cook time 10-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 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


  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.

Nutrition Info

Calories 488.2
Carbohydrates 56.7
Protein 22.3
Fat 16.6
Other Fiber Niacin-15.9mg