Easy corn and crab soup

Directions

1. Heat oil in a medium-sized pan and cook onion over low heat for 1 or 2 minutes. Add mushrooms and continue cooking for another minute or two.
2. Add stock and corn, bring to the boil, stirring, then reduce heat and simmer 3 minutes.
3. Mix cornflour with a little milk to dissolve and then add to pan with remaining milk. Heat and stir to thicken slightly. Do not let it boil.
4. Stir in flaked crabmeat (with any liquid) and parsley. Heat through for 1 minute and serve.