Soup with corn
Instructions
Leave In a pan melt the butter, put the sliced onion very thin and when has become transparent Add corn and coarsely chopped zucchini.
After 2 minutes add the mushrooms (previously cleansed and washed) and sliced Zucchini Flowers strips.
Make a little flavoring and pour into the bowl of hot chicken broth.
Let boil the soup for about 20 minutes.
Adjust the salt in moderation.
Passed in a soup-tureen, then flavored with a pinch of crushed red pepper, serve.
Ingredients and dosing for 4 persons
- 1 jar of corn (250 g caddies)
- 150 g of zucchini
- 150 g of cultivated mushrooms
- 40 g of butter
- 16 zucchini flowers
- 150 cl of chicken soup
- 1 onion
- 1 pinch of chopped chili
- Salt