Broccoli Soup with Corn and Mushrooms
Peel onion and garlic and finely chop. Rinse broccoli and cut into small florets. Rinse mushrooms and cut into small pieces as needed. Drain corn.
Put butter in a saucepan and saute the onion and garlic until soft. Add mushrooms and broccoli and cook. Add vegetable stock and let boil. Reduce the heat slightly, cover and simmer for 15 minutes.
Stir into the soup 2 teaspoons of butter and 1 tablespoon flour. Stir in the cream and the corn, briefly boil, then season with salt, pepper and parsley. Serve in soup bowls immediately. Serve with bread.