Creamy Sweet Corn and Mushroom Soup

Ingredients:

• 1 cup potatoes, chopped into cubes
• 4 cups water
• 1 can sweet cream corn
• 1 can button mushrooms (sliced)
• 1 pack (70g) corn and crab soup mix
• garlic minced
• 1 large egg (optional)

Steps:

1. Fry potato cubes with a pinch of salt until crisp. Set aside.

2. Sauté garlic and mushrooms. Stir fry one minute.

3. Pour 4 cups water, and add one pack of corn and crab soup mix while stirring.


4. Bring to a boil as you continously stir the mixture.

5. Gradually add sweet cream corn and continue to stir.

6. Cover and let simmer for 3 to 5 minutes more while occasionally stirring.
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7. Beat an egg and pour in while still stirring the soup for half a minute (optional).

8. Serve topped with fried potatoes.