18

Mar

2009

Creamy Corn and Mushroom Soup


Here’s a wonderful soup to celebrate the last days of winter! It’s another quick, easy, and delicious recipe.

1 can cream style corn (15 oz.)
6 medium size fresh mushrooms
1 clove garlic
1 can chicken broth (14.5 oz.)
½ cup water
1 egg
2 teaspoons canola or vegetable oil (for cooking in a non-stick pot)
½ teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons water

Preparation:
Wash the mushrooms thoroughly and finely chop. Crush, peel and finely chop the garlic. In a small bowl, lightly beat the egg and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a medium size pot over medium-high heat. When the oil is hot, add chopped mushrooms and garlic. Cook and stir for 1 to 2 minutes. Add salt, cream style corn, chicken broth and water. Stir well, cook for approximately 4 to 5 minutes to bring a full boil. Stir the dissolved cornstarch and add to soup. Stir until the soup becomes slightly thickened. Beat the egg again then slowly pour into the hot soup. Cook and stir for a few seconds. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 6 to 7 minutes

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