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    You are in: Home / Low-cholesterol / Cream of Shiitake and Corn Soup Recipe
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    Cream of Shiitake and Corn Soup

    Cream of Shiitake and Corn Soup. Photo by msmia

    1/1 Photo of Cream of Shiitake and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mad Maryno's Note:

    I found this recipe in the october 06 edition of magazine Châtelaine Québec. I veganized it. Not tried yet, but i guess this is yummy.

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    Units: US | Metric


    1. 1
      In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
    2. 2
      Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
    3. 3
      Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
    4. 4
      Cream the soup with a blender.
    5. 5
      Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.

    Ratings & Reviews:

    • on October 02, 2006


      Made for Pick a Chef '06 Very nice flavor & pretty presentation. The instructions do not say what to do w/ the soy milk -- so I added it after I pureed the vegetables. I also added salt & pepper to the sauted shitake mushrooms. Thanks for the submission -- One other suggestion: change the name of the recipe to identify it as a soup (e.g. Cream of Corn & Leek Soup w/ Shitake Mushrooms)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Shiitake and Corn Soup

    Serving Size: 1 (266 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.2
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 41.9 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 4.9 g
    Sugars 4.0 g
    Protein 6.8 g

    The following items or measurements are not included:

    vegetable broth

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