Corn and Mushroom Soup

Place the corn in a pot and add enough water to cover it, then bring it to a boil while stirring continuously to prevent sticking.

Heat the butter in a pan and sauté the onion until it becomes soft.

Add the mushrooms to the onion and sauté together until well combined.

Add the onion and mushroom mixture to the pot with the corn and water, then season with salt and black pepper to taste, and let the soup boil for 10 minutes while stirring continuously.

Add the cream to the pot and let it boil lightly until fully combined.

Pour the soup into serving bowls and optionally add a squeeze of lemon.

Note: You can add a Maggi cube for extra flavor if desired; it is optional.