Corn Soup with Goat Cheese and Shiitake Mushrooms

Name: Corn Soup with Goat Cheese and Shiitake Mushrooms
Total time: 30 min
Yield: 4
Ingredients: Soup; One medium onion, finely chopped; Two tablespoons of virgin olive oil; 400 grams of pre-cooked corn flakes, frozen; 1.5 liters of whole milk; Shiitake Sauté; Two tablespoons of virgin olive oil; 200 grams of shiitake mushrooms, sliced; Salt; Assembly; 100 grams of goat cheese type Boursin

1
Soup
2
One medium onion, finely chopped
3
Two tablespoons of virgin olive oil
4
400 grams of pre-cooked corn flakes, frozen
5
1.5 liters of whole milk
6
Shiitake Sauté
7
Two tablespoons of virgin olive oil
8
200 grams of shiitake mushrooms, sliced
9
Salt
10
Assembly
11
100 grams of goat cheese type Boursin

Ingredients

1
Soup
2
One medium onion, finely chopped
3
Two tablespoons of virgin olive oil
4
400 grams of pre-cooked corn flakes, frozen
5
1.5 liters of whole milk
6
Shiitake Sauté
7
Two tablespoons of virgin olive oil
8
200 grams of shiitake mushrooms, sliced
9
Salt
10
Assembly
11
100 grams of goat cheese type Boursin

Directions

1
Soup: sauté the onion in olive oil
2
Add the corn and cook for 10 minutes
3
Combine with milk (1), season with salt, and let it simmer for another 20 minutes
4
Await to cool, blend in a blender, and strain (2)
5
Shiitake Sauté: heat the olive oil in a skillet, add the shiitake mushrooms (3), season with salt, and cook for 5 minutes or until tender
6
Assembly: reheat the soup, place it in a deep dish (4), and serve with goat cheese and shiitake sauté (5).