Ingredients:
- 450 g Friglo Extra-Young Corn
- 1.2 L water
- 1 onion, finely chopped
- 150 g fresh or frozen porcini mushrooms
- 1 dried red chili (peperoncino)
- Sunflower oil
- Salt
- Ground black pepper
- Pumpkin, flax, and sunflower seeds
- Fresh parsley
Preparation:
In a pot, warm a little oil and sauté the finely chopped onion. Add the corn, porcini, and dried chili. Pour in the water and cook for 25-30 minutes. When the corn is tender, blend the soup while still warm with an immersion blender, then season with salt and pepper to taste. If it’s too thick, add a little hot water.
