Recipes Soups Vegetable Soups Corn Soup with Chanterelles and Thyme

Corn Soup with Chanterelles and Thyme

Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 4

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)