How to make Creamy Mushroom and Corn Soup -
Mushrooms and corn kernels compliment each other very well in this delicate soup
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Button Mushrooms (बटन मशरूम), Canned Corn kernels
Cuisine : Fusion
Course : Soups
For more recipes related to Creamy Mushroom and Corn Soup checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup, Cappuccino Of Mushrooms With Ground Spices . You can also find more Soups recipes like Arhar Aur Tamatar Ka Shorba Potato And Carrot Soup Tomato And Fresh Basil Soup Apple Soup With Yogurt And Brown Spices
Creamy Mushroom and Corn Soup Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Creamy Mushroom and Corn Soup Recipe
Button Mushrooms 30-32
Canned Corn kernels to sprinkle
Oil 1 teaspoon
Medium onion 1
Salt to taste
Crushed black peppercorns to taste
White bread slices 2
Milk 1 cup
Fresh parsley for garnishing
Method
Step 1
Heat oil in a non-stick pan.
Step 2
Slice onion and add to the pan and saute well.
Step 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.
Step 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.
Step 5
Heat a non-stick pan. Transfer mushroom puree in it, add 3 tablespoons water and mix well. Add milk, stir to mix and simmer for 2 minutes.
Step 6
Transfer soup into serving bowls. Sprinkle corn kernels on top, garnish with parsley and serve piping hot.
Nutrition Info
Calories : 488.2 Kcal
Carbohydrates : 56.7 gm
Protein : 22.3 gm
Fat : 16.6 gm
Other : Niacin-15.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
