Corn cream soup with fried oyster mushrooms

4 servings

30 minutes

Here you need two types of corn - regular canned from a can and in the form of an ear. The first one needs to be mashed, the second one will be on the plate. The grains will have different textures and different tastes, which will enhance the corn's hot power. Recipe by the chef of the Archie restaurant Viktor Massov.

Energy value per serving

• Calories: 255.6
• Proteins: 5.7g
• Fats: 14.3g
• Carbohydrates: 26g

Ingredients

• Canned corn: 1 jar
• Coconut milk: 70 ml
• Corn cobs: 1 pc
• Oyster mushrooms: 70 g
• Vegetable oil: 30 ml
• Sriracha: 5 ml
• Soy sauce: 10 ml
• Popcorn: 5 g
• Olive oil: 5 ml
• Chives: to taste
• Salt: to taste

Cooking steps

1. Pour the corn with the liquid into a saucepan, add coconut milk, and simmer for 10-15 minutes.

   Required ingredients:

   • Canned corn: 1 jar
   • Coconut milk: 70 ml

2. Blend the corn in a blender and strain through a fine sieve, add salt.

   Required ingredients:

   • Salt:  to taste

3. Wash the oyster mushrooms, dry them, and tear them into small pieces along the fibers. Fry in vegetable oil until golden brown.

   Required ingredients:

   • Oyster mushrooms: 70 g
   • Vegetable oil: 30 ml

4. Add soy sauce, sriracha, and salt to the prepared oyster mushrooms.

   Required ingredients:

   • Soy sauce: 10 ml
   • Sriracha: 5 ml
   • Salt:  to taste

5. Roast the corn cobs on a very hot skillet (you can use a torch), then cut off the kernels without touching the cob.

   Required ingredients:

   • Corn cobs: 1 piece

6. Pour the soup into a bowl, top with fried oyster mushrooms, roasted corn kernels, and finely chopped green onions.

   Required ingredients:

   • Oyster mushrooms: 70 g
   • Corn cobs: 1 piece
   • Chives:  to taste

7. Sprinkle with olive oil and garnish with popcorn.

   Required ingredients:

   • Olive oil: 5 ml
   • Popcorn: 5 g