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Mushroom, onion and sweetcorn soup recipe

Mushroom, onion and sweetcorn soup recipe

  • Recipes
  • Dish type
  • Soup
  • Mushroom soup

This mushroom, onion and sweetcorn soup is really easy to make and will leave you wanting more.


Yorkshire, England, UK

1 person made this

IngredientsServes: 1

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium onions, roughly chopped
  • 5 medium mushrooms, roughly chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon dried parsley
  • 1 tablespoon fennel seeds
  • 1 teaspoon chilli flakes
  • salt and pepper to taste
  • 1 beef OXO® cube (or 1 teaspoon gravy granules)
  • 150ml water
  • 150g sweetcorn kernels

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Add the butter, oil and onions to a pan and fry until onions become soft and translucent. Add the mushrooms, garlic, dried parsley, fennel seeds, chilli flakes, salt and pepper. Stir well and leave to simmer for 5 minutes.
  2. In a measuring jug, mix the stock cube with the water then add the stock to the pan along with the sweetcorn. Simmer for another 10 minutes then, pour into a bowl, make a coffee and grab some chunky bread to dip in the soup. I used cheese tiger loaf.

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Sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup

sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup with detailed photo and video recipe. easy and healthy creamy soup recipe made with sweet corn kernels and indo chinese sauces. it is a great party starter or party appetizer recipe and can be served just before the meals. it is simple and easy to make soup recipe and can be made with basic ingredients available in most of the indian kitchens.
sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup with step by step photo and video recipe. soup recipes are non-native dish to the indian cuisine. it was introduced lately and has gathered a lot of interests and appreciations with many indian households. particularly the indo chinese soup recipes have become default starters for any meal. one such soup recipe is sweet corn soup recipe made with corn kernels.

i have always been a huge fan of soup recipes and i try to include in my day to day meals. while i am not particular for any soup categories and i like most of the vegetable-based soups. having said that i have a specific interest to sweet corn soup as it is simple to make, yet delivers the required nutrients to make it perfect balanced meal. moreover the combination of sweetness, sourness and the spiciness make it an great meal starter. in addition there are quite a few variations to this recipe. i have tried to make it a thick by grounding few of corn kernels and added back to soup broth while boiling. some may prefer to have a lite version and same can be done by skipping the grounding step.

furthermore, some important and critical tips, suggestions and variations to sweet corn soup recipe. firstly, i personally recommend using fresh sweet corn kernels for this soup recipe. i would only recommended to use frozen sweet corns only if you do not have access to the fresh one. secondly, the soup is always served warm or hot and should not be served chilled. if you are serving it later, ensure to warm it by either microwave or even re-boiling. lastly, if you are comfortable with meat, you can use non-veg stock, particularly chicken stock. you even get the cubes for the same in supermarkets.

finally, i would like to highlight my other indian soup recipes collection with this post of sweet corn soup recipe. it basically includes recipes like tomato soup, beetroot soup, noodle soup, carrot soup, pumpkin soup, cream of mushroom soup, vegetable clear soup and palak soup. in addition to visit my other related recipes collection like,


INDO CHINESE CHICKEN SWEETCORN EGG DROP SOUP

  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1 x
  • Category: Soup, Dinner, Mains
  • Cuisine: Chinese, Indo-Chinese, Gluten Free
  • Diet: Gluten Free

Ingredients

  • 1 X 400g can creamed corn
  • 400 ml chicken stock
  • 300g boneless chicken thigh, cut into bite-sized pieces
  • 1 teaspoon grated ginger
  • ½ teaspoon sea salt flakes (or to taste)
  • ¼ teaspoon ground white pepper
  • 3 spring onions, sliced thinly (green only)
  • 2 teaspoons cornflour mixed in ¼ cup water
  • 1 large egg, whisked
  • Dark soy sauce, green chilli slices in white vinegar – to serve

Instructions

  1. Add creamed corn, chicken stock, boneless chicken, ginger, salt and pepper to a medium saucepan on high. Bring to a rolling boil (approximately 5 minutes).
  2. Reduce heat to medium. Add the spring onion and cook for 2 minutes.
  3. Add the cornflour mixture and mix well. Continue to cook on medium heat for 3-4 minutes until the soup has thickened and coats the back of a spoon.
  4. While the soup is gently bubbling, give it a quick stir to create a gentle whirlpool. Slowly drizzle the whisked egg in the center of the whirlpool in a thin stream. Remove from heat and stir very gently to distribute the egg ribbons evenly.
  5. Serve hot with a few drops of dark soy sauce and vinegar-soaked green chillies.

Notes

The two simple condiments are what really makes this soup extra delicious – A few drops of soy sauce and a few drops of the vinegar along with a couple of slices of green chillies that are soaking in it.

To Make It Vegetarian – Simply skip the chicken and substitute chicken stock with veg stock.

This is a really thick soup, but it can be easily thinned by adding 100-200ml extra stock.

If you can’t find canned creamed corn, boil some fresh corn (1-2 cobs) with a teaspoon of sugar and pinch of salt in a pot of water. Cool, remove the kernels in a blender, add a cup of the cooled boiling water and blend to get a coarse mixture. Use this instead of the canned creamed corn.

Did you make this recipe?

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INDO CHINESE CHICKEN SWEETCORN EGG DROP SOUP

  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1 x
  • Category: Soup, Dinner, Mains
  • Cuisine: Chinese, Indo-Chinese, Gluten Free
  • Diet: Gluten Free

Ingredients

  • 1 X 400g can creamed corn
  • 400 ml chicken stock
  • 300g boneless chicken thigh, cut into bite-sized pieces
  • 1 teaspoon grated ginger
  • ½ teaspoon sea salt flakes (or to taste)
  • ¼ teaspoon ground white pepper
  • 3 spring onions, sliced thinly (green only)
  • 2 teaspoons cornflour mixed in ¼ cup water
  • 1 large egg, whisked
  • Dark soy sauce, green chilli slices in white vinegar – to serve

Instructions

  1. Add creamed corn, chicken stock, boneless chicken, ginger, salt and pepper to a medium saucepan on high. Bring to a rolling boil (approximately 5 minutes).
  2. Reduce heat to medium. Add the spring onion and cook for 2 minutes.
  3. Add the cornflour mixture and mix well. Continue to cook on medium heat for 3-4 minutes until the soup has thickened and coats the back of a spoon.
  4. While the soup is gently bubbling, give it a quick stir to create a gentle whirlpool. Slowly drizzle the whisked egg in the center of the whirlpool in a thin stream. Remove from heat and stir very gently to distribute the egg ribbons evenly.
  5. Serve hot with a few drops of dark soy sauce and vinegar-soaked green chillies.

Notes

The two simple condiments are what really makes this soup extra delicious – A few drops of soy sauce and a few drops of the vinegar along with a couple of slices of green chillies that are soaking in it.

To Make It Vegetarian – Simply skip the chicken and substitute chicken stock with veg stock.

This is a really thick soup, but it can be easily thinned by adding 100-200ml extra stock.

If you can’t find canned creamed corn, boil some fresh corn (1-2 cobs) with a teaspoon of sugar and pinch of salt in a pot of water. Cool, remove the kernels in a blender, add a cup of the cooled boiling water and blend to get a coarse mixture. Use this instead of the canned creamed corn.

Did you make this recipe?

Share your creations by tagging @cookrepublic on Instagram with the hashtag #cookrepublic


Mushroom, onion and sweetcorn soup recipe - Recipes

This soup serves 4 as a starter at 0pp/approx.60kcal per portion or 2 large main servings at 1pp/approx.120kcal per portion.

The recipe I've invented is extremely easy and would make a really lovely dish if you were entertaining. I think £1 per head is pretty reasonable for something so impressive!

Most supermarkets seem to have exotic mushrooms on sale but I particularly like this mixed selection from Waitrose.

YOU WILL NEED : (Serves 4 as a starter or 2 as a large main portion)

300g exotic mushroom selection

4 regular white/chestnut mushrooms

2 low salt stock cubes (veg,chicken or beef)

2-3 tablespoons low salt soy sauce

Add the stock cubes, crushed garlic, soy sauce and lemon juice.

Wash the mushrooms gently under running water. They don't tend to be muddy so just give them a quick rinse.

The varieties of mushroom can vary from pack to pack according to availability.

Slice any large mushrooms plus the regular white or chestnut mushrooms.

Cut the woody base off the stems of the small bunches of mushrooms.

Split the bunch into smaller portions but leave as bundles rather than separating into individual tiny mushrooms.

Repeat with the final variety.

Add all the prepared mushrooms to the pan of boiling flavoured water, along with roughly torn basil. Simmer for around 30 minutes. Season with pepper. Taste and add more soy sauce if needed.

The mushrooms will have a 'bite' to them. The soup is clear with a beautiful deep but subtle citrus flavour.

To serve, make sure that each portion has a good variety of mushrooms. I usually pick them out of the soup with tongs or salad servers before pouring the clear, tasty broth over the top.


Mushroom, onion and sweetcorn soup recipe - Recipes

The WHOLE panful makes around 12 servings and is only 2pp so, unless you eat gallons of it, it's 0sp/pp per bowl.

(I've worked out the calories to be approx.432 for the WHOLE pan, which is approx.36kcal per bowl).

It's perfect for a NoCount/Filling & Healthy day too!

A large saucepan or stockpot

(I use white350g, chestnut350g, flat250g)

2 tablespoons low salt soy sauce

(vegetable works equally well)

2 teasp 0% fat Greek yoghurt thinned with a little skimmed/soya milk or water

Spray Frylight oil into the base of the pan.(8 sprays should be enough). Chop the onions and garlic really roughly and fry for a few minutes until starting to colour. Add 2 tablespoons low salt soy sauce. Chop the mushrooms really roughly (small ones can go in whole) and add to the pan.

Add a few torn fresh basil leaves, the crumbled stock cubes and cover with boiling water leaving about 4" or 15 cms from the top of the pan. Season generously with white and black pepper. (The white pepper is a really important ingredient). I like it with a fiery kick, but you season to your taste.

Cover and bring the soup to the boil, then let it simmer for 30 minutes to an hour. Remove from the heat then blitz with a hand blender. (I bought a great one from Sainsbury's basics range for £5 ). This is the safest and easiest way to blitz soup as you put the blender straight into the pan and you're not having to transfer hot liquid into another container. Saves on the washing up too. Make sure the soup is really well blended and silky smooth.

To make the soup really decorative and creamy, thin a couple of teaspoons of 0% Total yoghurt down with a little milk or water. Swirl roughly on the surface of the soup and draw lines in both directions with a cocktail stick to make a 'feathered' effect then snip fresh chives on the top with scissors to serve.


How to Make our Creamy Mushroom & Blue Cheese Soup?

Wash and cut the mushrooms into thin pieces. Thoroughly clean your leeks and slice thinly. Finely chop the brown onion.

Melt butter in a large pan. Add mushrooms, leeks and onion. Fry for 5 minutes until starting to soften. Sprinkle the mushroom mixture with plain flour and mix well. Pour in the milk and stock. Stir everything together and leave to simmer on lowest heat with a lid on for about 20 minutes, stirring occasionally.

In the meantime, preheat the oven to 180°C Fan. Cut your bread slices into cubes and spread on a large baking tray, drizzle with some olive oil, sprinkle with salt and pepper and place in the oven for approx 10 minutes to crisp up.

Pour the mixture into a blender and blend until smooth. Put the soup back on the heat to warm up though again and then, once off the heat, add double cream and taste for seasoning.

Divide the soup between bowls and add bits of blue cheese and your crispy croutons. It may not look like a huge portion, but it is very filling!


Quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup |

quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup | with 20 amazing images.

quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup is a simple and easy to make fare which can be served in less than 20 minutes. Learn how to make Indian quick mushroom soup .

To make quick mushroom soup , combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside. Heat the butter in another deep pan, add the onions and sauté on a medium flame for 1 minute. Add the mushrooms and sauté on a medium flame for 2 to 3 minutes. Add the plain flour and sauté on a medium flame for a few seconds. Add the milk-water mixture gradually and cook on a medium flame for 2 to 3 minutes, till no lumps remain, while stirring continuously. Add the salt and pepper and bring to a boil. Serve hot garnished with the grated cheese.

This wholesome soup requires the mushrooms and onions to be cooked with milk, for a pleasing colour, flavour and texture. Indeed a hot bowl of mushroom soup without cream is worth a few minutes spent!

The mushrooms along with white sauce made with plain flour, butter and milk adds creaminess to this Indian quick mushroom soup . With a tempting garnish of grated cheese, it is all the more fascinating.

The chopped onions and mushrooms have a very pleasant mouthfeel in veg mushroom soup . Looks and tastes exotic, but in reality it is very simple. It is sure to fascinate the most discerning of diners!

Tips for quick mushroom soup . 1. You can chop the mushrooms finely or roughly as per your liking. 2. After adding the milk-water mixture, ensure to stir continuously to avoid lump formation. 3. You can make the soup in advance. But add the cheese to hot soup just before serving.

Enjoy quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup | with step by step photos.


Recipe Summary

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 1 ¾ cups whole kernel corn
  • 1 cup chopped green onions
  • 1 pound fresh crab meat
  • ½ teaspoon ground white pepper
  • ½ teaspoon seasoning salt
  • 1 tablespoon soy sauce
  • ¼ cup chopped parsley

In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.

Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.

Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.


5. Pork Chops with a Creamy Mushroom and Garlic Sauce

One of the best things about a can of Campbell’s Soup is it’s always there in your cupboard when you need it! This recipe uses pork chops as the main ingredient, but it would be nothing without a trusty can of Campbell’s Condensed Cream of Mushroom Soup.

What You’ll Need

  • 1 tbsp vegetable oil
  • 4 boneless pork chops
  • 1 can Campbell’s Condensed Cream of Mushroom Soup
  • 180ml milk
  • 1 garlic clove, crushed

How To make Pork Chops with a Creamy Mushroom and Garlic Sauce

  • In a medium frying pan, heat the oil.
  • Add the pork and cook until browned on both sides. Mix in the soup, milk and crushed garlic. Bring to the boil, stirring frequently.
  • Cover over with tin foil and cook for 8-10 minutes, until the pork is cooked through.
  • Serve piping hot with mashed potatoes and mixed vegetables.

If you’ve tried any of our top Cream of Mushroom Soup recipes, be sure to let us know! Check out the rest of our recipe section for more inspiration!