Easiest Way to Prepare Jamie Oliver Mushroom & chicken sweet corn soup

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mushroom & chicken sweet corn soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source. The term "mushroom" also is used to designate the entire fungus with a fruiting body.

Mushroom & chicken sweet corn soup is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mushroom & chicken sweet corn soup is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook mushroom & chicken sweet corn soup using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom & chicken sweet corn soup:

1. Take 1 can creamed sweet corn
2. Get 1 can mushroom
3. Take Chicken (fried; add per your choice)
4. Make ready 2 onions (sliced finely)
5. Prepare 2 garlic (chopped finely)
6. Get 350 ml milk
7. Get 2 tsp cornflour
8. Get Salt & pepper

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Instructions to make Mushroom & chicken sweet corn soup:

1. Slice onion, mushroom and chopped garlic.
2. Heat oil, stir -fry onions, mushroom and garlic about 2mins.
3. Add sweet creamed corn and stir well
4. Then pour in milk and add cornflour. Mix well, add salt & pepper and add fried chicken.
5. Keep on stiring until it thickens and give the soup a creamy texture.
6. Sprinkle some herbs(optional) or some fresh corriander(chopped finely). Served hot

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