Mushroom, onion and sweetcorn soup

    25 min

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


    Yorkshire, England, UK
    1 person made this

    Serves: 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

    Prep: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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