- 1 tablespoon olive oil
- 1 cup mushrooms or 100 g cut
- 1 medium tomato or 150 g, peeled and chopped
- 4 cups or 1000 ml water
- 1 sachet MAGGI Cream of Mushroom Soup
- 0.5 cup or 80 g canned sweetcorn, drained
- 0.5 teaspoon dried basil
Mushroom with Tomato and Corn Soup
INGREDIENTS
Mushroom with Tomato and Corn Soup with
Mushroom with Tomato and Corn Soup with 
- 1 tablespoon olive oil
- 1 cup mushrooms or 100 g cut
- 1 medium tomato or 150 g, peeled and chopped
- 4 cups or 1000 ml water
- 1 sachet MAGGI Cream of Mushroom Soup
- 0.5 cup or 80 g canned sweetcorn, drained
- 0.5 teaspoon dried basil
HOW TO PREPARE
Mushroom with Tomato and Corn Soup with
Mushroom with Tomato and Corn Soup with
1
Warm olive oil in a medium saucepan and sauté mushroom for 2 minutes. Add the tomato and stir for 3 minutes.
2
Add water, MAGGI Cream of Mushroom Soup, sweet corn and dried basil.
3
Bring to boil with constant stirring then simmer for 10 minutes.
NUTRITIONAL INFORMATION
Mushroom with Tomato and Corn Soup with
Mushroom with Tomato and Corn Soup with
- Energy 91 (Kcal)
- Protein 3.3 (g)
- Carbohydrate 13 (g)
- Total Fat 3.1 (g)
REVIEWS
Mushroom with Tomato and Corn Soup with
