Description Creamy Corn and Shiitake Mushroom Soup Recipe (Súp Bắp Nấm Hương)

VIETNAMESE FOODY
7Ingredients
60Minutes

Ingredients

US|METRIC
  • 2 tablespoons canola oil
  • 1 yellow onion (chopped)
  • 6 cups corn kernels (cut from 6 to 8 ears, or 2 pounds frozen corn kernels, thawed)
  • 1 1/2 teaspoons salt
  • 5 1/2 cups water
  • 8 dried shiitake mushrooms (reconstituted, stemmed, and thinly sliced)
  • 2 tablespoons chopped fresh chives (or thinly sliced green scallion tops)
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