Corn and Mushrooms White Soup

20 Mins

Preparation Time

35 Mins

Cooking Time





Corn and Mushrooms White Soup



  • 3 Tbsps Vegetable Oil
  • 1 medium Onion, finely minced
  • 3 Garlic Cloves, minced
  • 3 Chicken Breasts; cut into small cubes (300g)
  • 1 medium Bell Pepper, cut into small cubes
  • 1 can of Goody Mushrooms Pieces and Stems
  • 1 can of Goody Whole Kernel Golden Corn
  • 3 cups of Water
  • 1 cup of Cooking Cream
  • 1 Goody Chicken Stock Cube
  • ¼ tsp Black Pepper
  • A Dash of Salt
  • 7 Tbsps Oat
  • 2 Tbsps All-Purpose Flour
  • 3 Tbsps Velor Powder Milk, dissolved in a cup of Water
  • 3 Tbsps Parsley, finely minced


    1. In a deep pot, heat the oil over the fire, then fry the onion pieces and garlic cloves for 7 minutes or until the onions turn golden. Afterwards, add the chicken breasts and continue to stir for 15 minutes until they are cooked. Add the bell pepper, mushrooms, corn, water, along with the cooking cream, chicken stock cube , salt and black pepper; then stir the mixture for 10 minutes.
    2. Mix the oat, flour, milk and parsley in the electric mixer; then add them to the chicken; stir the mixture over low heat for 15 minutes until the soup thickens.
    3. Place the soup in the serving bowl, then garnish with parsley and serve hot.