Although corn may no longer be in season, it’s worth using frozen corn kernels for this pretty soup, which shows off gorgeous chanterelle mushrooms (slice them crosswise show off their special shape). Serve with warm croissants or buttery Parker House rolls.
Corn Soup with Chanterelles and Thyme
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. Serve the soup, garnished with the chanterelles. Serves 4.
Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.