Corn and Chanterelle Soup

1. 1

   Shuck the corn and remove all the silk.

2. 2

   Stand 1 ear on end in a bowl to catch the kernels and the juice.

3. 3

   Use a sharp knife to slice the kernels off the cob, then, using the dull edge of the knife, scrape down the sides of the cob, milking it into the bowl.

4. 4

   Repeat with the second ear of corn.

5. 5

   You should end up with about 2 cups of corn and juice.

6. 6

   Heat the olive oil in a deep pan over medium heat.

7. 7

   Add the onion and garlic and saute 4 to 5 minutes, until soft but not colored.

8. 8

   Add the chanterelles and cook until soft, for 4 to 5 minutes longer, then season to taste with salt and pepper.

9. 9

   Increase the heat to high.

10. 10

    Add the savory, corn and juice, and Parmesan broth.

11. 11

    Bring to a boil, decrease the heat to low, and simmer the soup for 6 to 8 minutes, or until the corn is tender and the flavors have melded.

12. 12

    Taste for seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.