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

Make soup: Heat oil in a small pot over medium heat. Add garlic and sweat it for 2 minutes. Add corn kernels and sweat, stirring with a wooden spoon, for 3 minutes. Add thyme and stock and simmer for 45 minutes. Add cream (or milk). Puree with an immersion blender, just lightly for a coarser texture. Heat gently (do not boil again of using milk). Divide soup among six bowls. Garnish with mushrooms and bacon and sprig of thyme.

Submitted by Stefa (customer)

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