Corn soup

I saw sweet corn kernels at the market this morning and I bought four pieces just enough for my corn soup. I grated the corn and prepared onions and garlic. I combine vegetable broth and the corn in a pot to boil. I sauted the garlin and onions in a butter then place in the boiling soup. I added spinach, some red chillis, black peppers and salt to taste. Serve hot

CREAMY CUCUMBER SOUP

Aside from always making cucumber into salad, I found a recipe at the net for a cucumber soup.

2 lbs. peeled cucumbers, chopped
Salt and pepper to taste
1/2 c. hot water
1 med. onion, chopped
1 clove of garlic, chopped (optional)
1 green pepper, chopped (optional)
1 tbsp. butter
2 c. light cream
2 tbsp. chopped parsley

Combine the cucumbers, salt, pepper, water, onion, garlic and green pepper in a saucepan and cook until vegetables are tender. Remove from heat and cool. Place in blender container and blend. Place back in the saucepan and add butter and cream. Heat through, then sprinkle with parsley. May be served cold. 6 servings.

Mushroom Soup

Yesterday I got some button mushroom from the market and its timely to make a mushroom soup since its quite cold today. So I cooked mushroom for our lunch while ago. I peeled and chopped the mushrooms to have a 4 cups. I heated the saucepan with 1 tablespoon olive oil and cooked gently the small and finely chopped onions and garlic until they were transparent. I added the mushroom and cooked till soft but not brown. I added 1 ½ pint of vegetable stock and allowed to simmer for 30 minutes. After that I remove from the heat and seasoned it with finely chopped parsley. I served it hot with bread.