Light and aromatic soup with corn and mushrooms will delight you with an unusual flavor combination and ease of preparation. The soup is based on vegetables rich in microelements and substances useful for health.
Corn soup with mushrooms
Ingredients:
Potatoes - 5 pcs.
Corn - 1 can
Champignons - 5 pcs.
Carrots - 1 pc.
Pumpkin puree - 250 g
Onions - 1 piece
Parsley
Pepper and salt to taste
Preparation:
Prepare products for use. Wash and peel vegetables.
Slice the leek and parsley root into rings.
Peel the white onions and cut them into cubes.
Grate raw carrots on a fine grater.
Saute onions and carrots in a skillet in vegetable oil.
Add chopped parsley root and leeks to the onions and carrots. Continue to brown the vegetables, stirring occasionally, until tender.
Cut the potatoes into large pieces. Put some water in a saucepan and start cooking.
Cut the champignons into slices and send them to simmer with the potatoes. Cook vegetables until tender.
Add sauteed vegetables and pumpkin puree to a saucepan with cooked vegetables. Then pour in half a can of corn. Whisk the resulting mixture with a blender. Add the required amount of salt and ground pepper.
Add the rest of the corn to the resulting puree soup and mix thoroughly. To give the soup a "texture", you can finely chop the onions and add them to the mass.
Garnish the soup with a wedge of champignon and a sprig of parsley before serving.
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