1.5 litres/2 1/2 pints Chicken Stock
40 g/1 1/2 oz butter
1 onion, thinly sliced 250 g/9 oz canned sweetcorn, drained
150 g/5 oz courgettes, coarsely chopped 150 g/5 oz mushrooms, sliced
16 courgette flowers, cut into strips fresh chilli, de-seeded and finely chopped salt


1.Bring the stock to the boil. Melt the butter in another pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until translucent.
2.Add the sweetcorn and courgettes, cook for 2 minutes, then add the mushrooms and courgette flowers and cook for a few minutes more.
3.Pour in the hot stock and simmer for about 20 minutes. Season lightly with salt, ladle into a soup tureen. add the chilli and serve.

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