Mushroom, onion and sweetcorn soup

Mushroom, onion and sweetcorn soup


1 person made this

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

TimAtky Yorkshire, England, UK

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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