Velvet Corn Soup (sallye) Recipe

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sallye bates


Borrowed from Still Life With Menu Cookbook. I haven't actually made this one yet, but it looks delicious. And I love soups. I think this one will definitely be a keeper.

Bonuse: It's vegetarian.

☆☆☆☆☆ 0 votes
yield 4-5 cups
1 Hr 15 Min
25 Min
Stove Top


4 oz
chinese black mushrooms
2 c
boiling water
6 c
uncooked corn
1 tsp
sea salt
1 tsp
freshly ground black pepper
1 tsp
chinese sesame oil
2 Tbsp
dry sherry


1/2 c
finely minced parsley, green onions, and/or cilantro (optional)
1/2 medium
red bell pepper, finely minced (optional)


1Briefly rinse the dried mushrooms under running water, place them in a large bowl and set aside.

Place water in a large heavy saucepan and bring to a boil.

Once water is boiling, remove from heat and pour over mushrooms.

Cover bowl with a lid or plate and let stand at least one hour.

Drain well, saving the water (you will use it to make the soup). Squeeze excess water from the mushrooms.

Pour the water back into the saucepan and set aside.

Place the mushrooms in a zip lock bag or other airtight container and store in fridge for later use.
2Add the remaining ingredients, except the garnishes, to the soup mixture. Cook over medium just until boiling, then reduce heat and simmer for 10-15 minutes.

Remove from heat, pour soup into food processor and pulse until puréed.

Adjust the seasoning if necessary.

If you want a smoother texture, strain the purée through a fine sieve after you remove from food processor.

garnish each bowlful with a very light sprinkling of finely minced garnishes.


About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, For Kids, Healthy