Thursday, March 29, 2012

Thick Creamy Mushroom Corn Soup

Here is recipe of thick creamy mushroom corn soup. This is the basic recipe. You can modify by adding your choice of herb to give it another unique flavor and taste. For vegan recipes replace milk with almond,soy or coconut milk.

This soup is super easy, few ingredients and delicious creamy soup. You can make ahead of time. Just reheat before serving. 

Time: 15 minutes
Serve: 2 - 3


1 cup mushroom(thinly sliced)
1/2 cup corn
1 cup milk(increase for thinner soup)
1 tsp cardamom powder
1 tsp ghee(clarified butter)
Generous pinch of freshly ground black pepper 
salt to taste


1. Heat butter/ ghee in a pot, saute sliced mushroom until soft and browned for about 5 minutes. 

2. Meanwhile boil corn in water till soft for about 5 minutes. 

3. Keep about 2 tbsp of sauteed mushroom aside. Grind remaining sauteed mushroom, corn to smooth fine paste, if required add water or milk.

4. Heat same pot. Add milk, mushroom corn paste, cardamom powder. Bring to a boil and reduce the heat to medium. 

5. Season with freshly ground black pepper and salt. Simmer for 10 minutes and take off the heat. 

6. Garnish with ground black pepper and serve hot with any thing crunchy, toast, crackers or even biscottis.

1. Choice of herb can go well with soup.
2. Increase the quantity of milk for thinner consistency of soup.

1 comment:

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