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.