Wednesday, 17 March 2010
Corn soup with pan fried mushroom
None of the steps are hard, but they really are time consuming so this is not going to become a midweek favourite, unless I've made the soup on the weekend before!
The taste, oh the taste. All the work is worth the taste. The corn flavour is simply phenomenal. I actually boiled my cobs for too long, and didn't end up with enough water, so I added some chicken stock. Did not make a difference (in my opinion).
The mushrooms didn't really float, although I followed the instructions to plate up. Oh well, you can see a hint of them to the left, and they added a wonderful flavour to the soup. I am going to have the leftover soup for lunch at work, sans mushrooms, so it will be a good comparison.
I served it with garlic bread, and salad, because a meal is not compete without salad, no matter how wonderful the corn soup tastes.