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Sweet Corn and Wild Mushroom Soup


  • 6 ears of corn
  • 1 red onion, chopped
  • 2 garlic cloves, sliced
  • 2 sprigs thyme
  • 1 tbsp coriander seeds, toasted
  • 2 quarts chicken stock or water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 cup heavy cream
  • 1 lb seared wild mushrooms (sauteed in olive oil)
  • 1/2 cup crumbled, cooked bacon


Make the stock: Cut the kernels from the cobs of corn and set them aside, in a bowl. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock, and salt. Bring to a boil. Lower the heat and simmer for 45 minutes. Strain the liquid through a fine-mesh strainer, discarding the solids. There should be about 4 cups. You can store the stock in the fridge overnight.

Make the soup: Heat oil in a small pot over medium heat. Add the garlic and sweat it for 2 minutes. Add the corn kernels and sweat, stirring with a wooden spoon, for 3 minutes. Add the thyme, stock and milk, and simmer for 45 minutes.

Puree with an immersion blender, just lightly for a coarser texture. Divide the soup among six bowls. Garnish with mushrooms and bacon and a sprig of thyme.

Submitted by Stefa (customer)