- 25g/1oz low-fat spread
- 25g/1oz plain flour
- 100g/4oz button mushrooms, sliced
- 1 onion, finely chopped
- 300ml/10fl oz vegetable stock
- 300ml/10fl oz skimmed milk
- 350g/12oz canned sweetcorn kernels, drained
- salt and freshly ground black pepper
- 4 teaspoons low-fat single cream, to garnish
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Heat the low-fat spread in a heavy saucepan. Add the mushrooms and onion. Cook, stirring constantly with a wooden spoon, for 3 minutes.
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Add the flour and cook, stirring, for 1 minute.
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Remove from the heat. Gradually blend in the stock, then the milk and sweetcorn. Return to the heat, bring to the boil, reduce the heat and simmer the soup gently for 10 minutes, stirring occasionally. Season with salt and pepper.
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Ladle into warm bowls and garnish each serving with a swirl of cream.
Final Notes:
When making soup, it's essential to prioritize cleanliness. Wash your hands thoroughly before handling any ingredients, and make sure all utensils, cutting boards, and surfaces are clean. Use fresh, high-quality ingredients for better flavor and nutrition.
Practice safe food handling to avoid cross-contamination. Use separate cutting boards for raw meat, poultry, and vegetables, and keep perishable ingredients refrigerated until use. Exercise caution when using knives, keeping them sharp and using proper cutting techniques.
