Corn and Agaricus Blazei (Brazilian Mushroom) Soup


Ingredients: 500g corn on the cob, 50g agaricus blazei, 100g white kidney beans, 50g colored kidney beans, 100g cashews, 20g dried longan, 1 pcs. fruit peel

Seasonings: 1 tsp. sea salt


  1. Soak agaricus blazei for 30 minutes. Soak white kidney bean and colored kidney bean for 3 hours. Remove from water and set aside for later.
  2. Cut corn on the cob into 4 pieces to help them absorb the seasonings.
  3. Put 20 bowls of water into a saucepan and bring it to a boil. Cook for 15 minutes. Reduce to medium heat and cook for 1 hour. Reduce to low heat and shimmer for another 30 minutes. Add seasoning seasonings before serving.



Leave a Reply

More Recipes

Nori Wraps

Ingredients: 350g dry bean curd, 40g water chestnut, 40g dried nori Seasonings: 1 tbsp black bean soy sauce, 1 tbsp sweet paste, 1 tsp first-...

Roasted Okra with Cumin

Ingredients: 500g okras Seasonings: 1 tbsp cumin powder, 1 tbsp olive oil, a pinch of sea salt Steps: Remove stalks from okras and ri...

Baked Pumpkin in Tomato Sauce

Ingredients: 600g pumpkin, 500g tomatoes, 100g white mushrooms, 30g butter, some chopped cheese Seasonings: Group A: 0.5 can of tomato paste,...