 |
1. Slice 1 cup of button mushrooms. 2. Wash 2 medium potatoes well and cook them in their skins in a microwave oven. 3. When the potatoes are cooked, let them cool, peel them and mash them with a wooden spatula. 4. Stir-fry the mushrooms in an oiled frying pan, then add a suitable amount of drained canned corn and keep stir-frying, seasoning with pepper and salt. 5. Add 300 cc milk to step 4 and bring to a boil, then mix in the mashed potato from step 3 and keep cooking over low heat, stirring well. 6. Season with salt and pepper and serve the soup in a bowl. |
