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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got the idea of this soup when i went to one of the pastry cafe. i talked to myself that i'll like this soup so much. And then i tried to figure the recipe out with the basic ingredient i got when i was in college many years ago. but then it turned to become my fav one. when iwas single, i made this for my family, they like it. And now, i make this for my husband, he also likes it... and i am very happy for that... its very easy, simple and fast... so good luck if you want to try it. Ingredients:
3 tablespoons flour |
3 tablespoons butter |
3 cups corn |
1 (7 -14 ounce) can mushrooms (drain the water) |
2 (80 ounce) cans chicken broth |
1 cup water |
1/4 teaspoon pepper |
salt |
Directions:
1. ground corn and mushroom together.
2. melt butter in the small skillet and put flour, wait until the color turns to golden brown.
3. put together chicken broth and water in the medium saucepan and mix together into.
4. butter and flour, stir them well.
5. add mushroom and corn.
6. wait until its boiled in the medium heat.
7. turn the heat to very low/simmer and wait until 5 to 10 minutes.
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