- STEP 1
Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.
- STEP 2
Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until it turns slightly golden in colour.
- STEP 3
Pour in the creamed sweetcorn and then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.
- STEP 4
Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.
- STEP 5
Reduce the heat to medium, cover with the lid and simmer for 5 minutes.
- STEP 6
Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.
