Corn Soup with Chanterelles and Thyme
Slice the mushrooms crosswise to showcase the beautiful shape of the chanterelles. Serve the soup with warm croissants or buttery Parker House rolls.
- 3 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 4 cups (32 fl. oz./1 l) chicken broth
- 2 packages (1 lb./500 g each) frozen corn kernels
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- Salt and freshly ground pepper
- 2 oz. (60 g) chanterelle mushrooms, thinly sliced
- 1/2 tsp. minced thyme leaves
In a large, heavy pot over medium-high heat, warm 2 Tbs. of the butter and the oil. Add the shallots and garlic and sauté until soft, about 3 minutes. Add the broth and bring to a boil. Add the corn and cook for 5 minutes. Remove from the heat and let cool slightly.
Puree half of the soup in a blender. Return to the pot and stir in the cream. Season with salt and pepper.
In a small fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Add the mushrooms and thyme and sauté, stirring often, until the mushrooms release their liquid and caramelize slightly, about 4 minutes. Garnish the soup with the chanterelles and serve immediately. Serves 4.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)