Cream of Corn & Mushroom Soup
Ingredients
- This makes two servings.
- 1 can of cream of mushroom soup
- 1 soup can — half milk, half water
- 1 small (8 oz.) can of cream style corn
- 1 pat of butter
Directions
Put all the ingredients except the butter into a pot
and bring them to a simmer. When the mixture is hot, take it off the heat
and let it sit for ten minutes to cool down. Put the soup in a blender
and process until it is smooth. Pour it through a strainer into a
pot, add the pat of butter and re-heat for serving.
Notes
This has a great flavor and the smoothness is worth the
trouble of blending and straining. A grind of fresh black pepper or a
dash of Tabasco is good, too.
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