Corn Soup With Sautéed Mushrooms

Corn Soup With Sauteed Mushrooms is a rustic, home-style corn soup. This soup is well-flavored and has a course texture. This easy and simple soup will leave you wanting for more.

I have made the soup with boiled corn niblets and added sautéed mushrooms to it. The use of 1 red fresh chilli is the highlight of the soup. I would advise not to omit or replace this chilli with green chilli. This soup is not too spicy but still you can use ½ the chilli if desired. For this recipe I have used button mushrooms but you can use any variety you like.

Corn Soup with Sautéd Mushrooms is very healthy as there is no cream or starch added to it. This soup is full of fiber. Enjoy this soup with some garlic bread for a light dinner.

You may like to try our other similar recipes like French Onion Soup, Cream Of Mushroom Soup (Vegetarian) and Swiss Chard and Bean Soup.

Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 25 minutes

Ingredients For Corn Soup With Sautéed Mushrooms

2 cups boiled corn niblets
1 onion chopped fine
1 tablespoon garlic chopped fine
1 teaspoon ginger chopped fine
2 to 3 cups vegetable stock
Salt to taste
1 teaspoon sesame oil
2 teaspoon lemon juice

For the mushrooms

1 cup mushrooms sliced
1 long thin red chilli sliced thinly
1 teaspoon garlic chopped fine
2 tablespoon chives /green of spring onions chopped
1 tablespoon sesame oil

Directions for Corn Soup

• Grind the corn niblets coarsely and set aside.
• Heat 1 teaspoon oil in a deep pan; add garlic, ginger, onion and Sautee for 3 to 4 minutes.
• Add the corn and Sautee for 2 minutes.
• Now pour in the vegetable stock, add salt and let it come to a boil. Reduce the heat and let it boil for 5 minutes.
• Checks the consistency; if desired add more vegetable stock and let it boil on low heat till you saute the mushrooms.
• Heat a pan; add 1 tablespoon oil, add garlic, chilli, mushrooms and stir-fry till tender and browned.
• Add a pinch of salt, greens and toss.
• Add lemon juice and toss.
• Now add half of the mushroom to the soup and boil for just 1 minute.
• Serve the soup topped with rest of the pan-fried mushrooms.

Note: You can use cream style corn also. The texture of the soup will be smoother but I like it rustic and home style.