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Corn Soup
Category:
Soups
Ingredients
- 3 liters water
- half package frozen corn
- 3 tablespoons mushroom soup powder diluted in a cup of water
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- a quarter teaspoon ground black pepper
- 1 cup pasta (one of the small types)
- 1 units beaten egg
Preparation
Bring water to a boil, add the corn, bring back to a boil, and cook for 5 minutes over medium heat.Add water with the soup powder, soy sauce, olive oil, and black pepper, and bring back to a boil.
Taste, and only if needed add a teaspoon of salt - important, because the soup powder and soy sauce already salt the soup. So the taste is personal; I personally add a teaspoon of salt.
Cook for another 5 minutes.
Add the pasta and cook for another 5 minutes.
Pour the egg into the soup in a thin stream to create egg drops in the soup.
Turn off the heat and keep the lid closed so the pasta continues to cook.
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