A quick cream corn soup with potato and cardoncello mushroom added. Preparation: 5 mins, Cooking time: 15 mins
Ingredients (serves 2-3)
° 75g potato, peeled and cut into small dices
° 25g cardoncello mushroom/king oyster mushroom, cut into small dices
° 250ml water
° 1 pack (380g) cream style sweet corn
° 1 teaspoon tapioca flour or corn starch, mix with 1 tablespoon water
° salt and pepper, to taste
Method
1. Place all the potato and mushroom and water in a pot. Bring soup to a boil and simmer for 10 minutes or until all the vegetables are tender.
2. Stir in the sweet corn, corn flour mixture and bring to a boil. Season to taste with salt and pepper and light soy sauce.
3. Ladle the soup into individual serving bowls and serve.
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