Here is the recipe for cream-of-corn soup, enriched with mushroom slices. For balancing the thickness, in this preparation I used both corn powder and pasted fresh corn kernels. Added with pepper powder, this well balanced appetizer is a perfect delight to enrich a multi-course dinner or as a simple & light once-coarse-meal.
Ingredients
- Corn cob : 2
- Button mushroom (Thinly sliced) : 6
- Chopped ginger : ½ T sp.
- Chopped garlic : 2 T sp.
- Corn flour : 2 TbL sp.
- Water : 5 ½ cups
- Pepper powder : 1 T sp.
- Oil : 2 T sp.
- Green onion (Chopped) : 2 Stems
- Salt for taste
Method
- Cook the corn using enough water. (If using pressure cooker, use sufficient water to immerse the corn and cooked for 3- 4 whistles).
- Rest the cooked corn for getting cool enough to handle the corn.
- Cut the kernels from the cob, and keep the kernels of one cob separate, and other cob kernels into a blender.
- Make a purée of kernels using enough water and strain it using a strainer.
- In a bowl add the corn flour and dilute with one cup of water and add the strained purée along with the water.
(I used 5.5 Cup of water altogether for blending, diluting and straining. Adding water for straining will help the process easier.)
- In a kadai/ soup-pot, add the oil and put the mushrooms along with ginger and garlic .
- Fry it for 2 minutes, then close the lid and cook the mushrooms.
(No need for adding any water, Mushrooms itself will discharge some water)
- Open the lid in-between and check the water level.
- Once the mushrooms cooked well, add the corn-flour water along with salt and pepper ,
- Allow it to boil well.
- Then add the corn kernels along with the spring onion and cook it for another 3-4 minutes.
- Switch off the stove and serve the soup hot with pepper and salt.
Tips:-
- Instead of oil can use butter may be used for better aroma and richness.
The consistency should be medium thick . If you want, can add some more water to get a thin consistency.
