Five Minute Meals -page 2

MUSHROOM AND SWEET CORN IN CREAMY SAUCE WITH RYE BREAD
SERVES 2-3 PERSONS

YOU NEED-
1 SMALL CAN OF SLICED BUTTON MUSHROOMS OR SIX FRESH BUTTON MUSHROOMS SLICED LENGTH WAYS

HALF CUP OF FROZEN SWEETCORN OR I SMALL CAN OF TINNED SWEETCORN

A FEW PINCHES OF DRIED HERBS- LIKE PARSLEY, THYME, ROSEMARY OR SIMPLY MIXED HERBS, SALT AND BLACK PEPPER TO TASTE

1 SMALL CAN OF CREAM OF MUSHROOM SOUP


PREPARE IT IN THIS WAY-

USE TWO HOTPLATES OF YOUR STOVE SIMULTANEOUSLY


BLEND THE SOUP IN  2 CUPS OF WATER BY STIRRING CONTINUOUSLY THEN HEAT IN MICROWAVE OR STOVE UNTIL IT REACHES BOILING POINT, TURN OFF HEAT.  (OR COOK AS DIRECTED BY THE MANUFACTURER)

FRY THE MUSHROOMS IN A LITTLE OLIVE OIL FOR 2 MINUTES ON MEDIUM TO HIGH HEAT
ADD THE SWEETCORN AND FRY FOR ANOTHER MINUTE
ADD THE HERBS, SALT AND PEPPER.  REMOVE FROM HEAT.

BRING THE SOUP BACK ON THE HEAT AND ADD THE FRIED MUSHROOM AND SWEETCORN TO THE CREAMY SAUCE

SOME MORE HERBS, IF THE SOUP WAS WEAKLY FLAVORED.
STIR CALMLY FOR A MINUTE

SERVE IN 2 SOUP BOWLS.

BUTTERED RYE BREAD GOES VERY WELL WITH THIS SOUP
FILLING AND YUMMY:)

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JANUARY 2008