As an Amazon Associate, I earn from qualifying purchases.
Amazing Mushroom Sweet Corn Soup with Chopped Cilantro and enjoy it with Cape seed bread
Free for download! Make a notepad for you and keep at your side for whatever and whenever you need to jot down your memories. Notes
Mushroom Sweet Corn Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 1 litre of soup 1x
- Category: Soups, Stews, and Chili
This is the best soup ever I had, as this soup will A-Maize you as it is the ultimate comfort food. It is so creamy and delicious! and the flavors mix wonderfully and leave you sated and ready to cuddle up afterward in a blanket with a book.
- 2 tablespoon butter
- 3 cloves grated fresh garlic
- 1 Red onion ( nice and stronger in taste)
- 2 spring onions chopped
- 250 g chopped mushrooms
- 800ml fresh milk
- 4 teaspoons maizena*** (See notes) mix with 1 cup milk (make a paste and mix well to a smooth paste)
- salt and pure black pepper
- black grounded pepper and white pepper
- small tin dessert cream = 290 g
- 1 tin cream sweet corn (Koo or any other brand) = 354 ml
- 1 tin Ideal milk, also known as evaporated milk = 418 g
Start off by placing the butter in a pot with garlic and chopped spring onions and red onions and sauté it slightly.
Once done, then add chopped mushroom and continue to fry.
Mix the flour and mix to a paste and add to the sauteed mixture in the pot.
Add the rest of the milk and your seasoning and blend through.
Add dessert cream, ideal milk, and sweet cream mielies and continue to stir the soup on slow heat until bubbles form.
Add half cup fresh cream (optional) and serve warm.
Garnish with fresh chopped dhaniya */* (See notes)
***Corn starch, maize starch, or corn flour is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars
*/*In the US, the leaves and stalks of the plant are referred to as "cilantro," while the seeds are referred to as "coriander." In India, where the herb is extremely popular in cooking, it is referred to as something different-sounding altogether—"dhania"
Prepared, tried, and tested by Feriel Sonday
Tried this recipe?
Mention @_EsmeSalon or tag #shareEScare
- Serving Size: 1
- Calories: 342
- Sugar: 5
- Sodium: 383
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 15
- Cholesterol: 61
Why not take a look and check out the Chinese Chicken Sweet corn soup
Please feel free to sign up for my weekly newsletter, to be found on my home page. I promise not to spam you! 😉
Do you like this recipe? Will you make it home? Have questions or suggestions about it? Please feel free to leave me a comment below and let me know! If you make it, please share the recipe, and tag me!
My Instagram handle is: _esmesalon and I’d love to connect and hear from you!
3 thoughts on “Amazing Mushroom Sweet Corn Soup”
Sounds interesting and one I would like to try. Are you able to share the exact size of the tins of milk and sweetcorn required for us non-Northern Hemisphere followers.
Justine, thanks so much for checking in with me on the sizes, but as far as I know Feriel would have used the following but I have tagged her on FB to confirm the below.
small tin dessert cream = 290 g
1 tin cream sweet corn (Koo or any other brand) = 354 ml
1 tin Ideal milk, also known as evaporated milk = 418 g
Hi Justine, I have updated the post with the sizes of each tin. Hope this will help.