Creamy Sweet Corn and Mushroom Soup
Creamy Sweet Corn and Mushroom Soup recipe
Ingredients
- 200 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
Instructions
- 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.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!