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Ingredients (nutrition)
- 1 oz low fat spread
- 4 oz sliced button mushrooms
- 1 chopped onion
- 1 oz plain flour
- 10 fl oz vegetable stock
- 10 fl oz skimmed milk
- 12 oz drained canned sweetcorn kernels
- salt and ground black pepper to taste
- 4 teaspoons low fat single cream for garnish
Cooking Instructions
- Heat the low fat spread in a saucepan. Add the mushrooms and onion. Cook
for 3 minutes with constant stirring.
- Add in flour and cook for another 1 minute.
- Remove from the heat and gradually blend in the stock, milk and sweet
corn.
- Return to heat and bring to boil. Reduce the heat and simmer for 10
minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Ladle the soup into warm bowls and garnish with a swirl of cream.
Servings: 4
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