Wednesday, March 25, 2009

Ridiculously Easy Corn Soup

This mild, velvety soup has both sweet and savory flavors and can be whipped up in a flash.


4 cups sliced mushrooms
Two 14 ounce cans cream style corn
one 14 ounce can chicken or vegetable broth
½ cup chopped green onion.
1/4 teaspoon minced fresh ginger (or ground ginger)
1 teaspoon crushed garlic or 1-2 cloves chopped
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)


Spray a medium sized pot with ICB or olive oil sprayer (if neither are available use a teaspoon of olive oil) and add mushroom, green onion, crushed garlic and ginger. Sauté until slightly soft- about 5-7 minutes. Add the broth and creamed corn and stir well. Simmer for 10 minutes until hot.


If you re watching sodium you can use low sodium broth

Makes 6 cups, six servings

Serving size: 1 cup Calories 140 protein 3 g Carb 31 g Fiber 2 g Sugars 8 g Fat 2 g saturated fat 0 g Sodium 690 mg


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