Mushroom and corn soup
serves 4
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
100g/4oz button mushrooms, sliced
1 onion, finely chopped
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
350g/12oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
4 teaspoons low-fat single
cream, to garnish
• Heat the low-fat spread in a heavy saucepan. Add the mushrooms and onion. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the flour and cook, stirring, for 1 minute.
• Remove from the heat. Gradually blend in the stock, then the milk and sweetcorn. Return to the heat, bring to the boil, reduce the heat and simmer the soup gently for 10 minutes, stirring occasionally. Season with salt and pepper.
• Ladle into warm bowls and garnish each serving with a swirl of cream.
serves 4
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
100g/4oz button mushrooms, sliced
1 onion, finely chopped
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
350g/12oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
4 teaspoons low-fat single
cream, to garnish
• Heat the low-fat spread in a heavy saucepan. Add the mushrooms and onion. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the flour and cook, stirring, for 1 minute.
• Remove from the heat. Gradually blend in the stock, then the milk and sweetcorn. Return to the heat, bring to the boil, reduce the heat and simmer the soup gently for 10 minutes, stirring occasionally. Season with salt and pepper.
• Ladle into warm bowls and garnish each serving with a swirl of cream.
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