Sweet Corn & Mushroom Soup
INGREDIENTS
Corn kernels – 1 cup fresh or frozen
Green onion --- 1 tab sp chopped
Garlic --- 2 cloves chopped
Mushroom chopped --- 1/2 cup
Green bell pepper – 1 small chopped
Butter – 1 tea sp
Salt to taste
Pepper powder – 1 tea sp
Low fat milk --- 1/2 cup
Corn flour – 1 tea sp
METHOD
1.Cook corn kernels in 2 cups of water till tender then remove 1/4 cup corn kernels cool and grind in to a paste
2.Heat butter in a sauce pan add chopped garlic and green onion and fry for a sec. then add chopped mushroom and green bell pepper and cook till mushroom leaves its water and absorbs
3.Then add cooked corn kernels with water and ground paste mix well and bring to a boil then add milk again bring to full boil stir continuously
4.Now dilute corn flour in 1tab sp water and add to boiling soup mix well add salt and pepper
5.Serve hot with vinegar chilies and dinner roll
6.Can add any other vegetables like very finely chopped carrot, French beans, cabbage, or shredded chicken or a beaten egg any thing you like
