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mushroom sweet corn soup served in a white soup bowl with a slice of bread

Amazing Mushroom Sweet Corn Soup

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  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soups, Stews, and Chili
  • Method: Easy


Craving something warm, hearty and full of flavor? Try our Mushroom Sweet Corn Soup! It’s a delicious blend of juicy sweet corn and earthy mushrooms that’s guaranteed to satisfy your palate.


Units Scale
  • 2 chicken breasts, on the bone
  • 4 cups water
  • 1 tbsp chicken stock powder
  • 2 eggs separated
  • 1 can cream style sweet corn
  • 2 spring onion sliced
  • 1 tbsp corn starch
  • 1 tsp soya sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste


  1. Add Β½ cup water and chicken to a pot.
  2. Add stock powder and bring to the boil, lower heat and poach the fillets till cooked.
  3. Remove chicken and debone and shred using two forks. (If cool enough to handle use your fingers to shred chicken). Boil the remaining water and add to the pot with the shredded chicken.
  4. Add the sweet corn.
  5. Using the can add the corn starch and liquid from the pot and mix into a paste and add to the pot.
  6. Add egg yolks to the can and beat slightly add some liquid from the pot into the can (to temper the eggs) and mix and pour back into the pot (This is just so you don’t dirty extra dishes).
  7. Add soya sauce, sesame oil, salt and pepper and half the spring onion.
  8. Cook for about 10 minutes till it thickens.
  9. Beat egg whites slightly.
  10. Drizzle egg whites in a zig-zag motion over the back of a fork or through a big slotted spoon.
  11. Garnish with remaining spring onion.


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