RECIPE: Chicken and sweet corn soup with mushrooms

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

Method: 

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.

Enjoy!

- Christine's Cooking


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