WINTER is fast approaching and it'll soon be socks and soup weather, so here's a creamy, hot, soup recipe for you to try during those chilly months.
Chicken and Sweet corn Soup with Mushrooms
1 Litre chicken stock
1 cup of shredded/diced chicken (can be fresh or cooked)
1 x 400g can creamed sweet corn
100 grams finely sliced mushrooms
1 clove of Garlic
1 teaspoon of grated ginger
2 eggs beaten
Sesame oil (if you have it) or vegetable oil if you don't
2 spring onions finely sliced
Soy sauce to taste
Add oil to saucepan lightly cook garlic, mushrooms and ginger. Add stock, chicken, creamed corn and bring to the boil.
Reduce heat and stir slowly adding beaten egg.
Place in bowls with a few drops of sesame oil (optional) and soy sauce to taste, sprinkle with spring onions.
- Christine's Cooking