Creamy Corn and Shiitake Mushroom Soup

1. 1

   In a 4-quart saucepan, heat the oil over medium heat.

2. 2

   Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.

3. 3

   Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender.

4. 4

   Remove from the heat and let cool for at least 10 minutes before proceeding.

5. 5

   Position a coarse-mesh sieve on top of another saucepan.

6. 6

   In batches, puree the soup in a blender or food processor until velvety smooth.

7. 7

   Pour each pureed batch through the sieve, pressing on the solids to extract as much liquid as possible.

8. 8

   Discard the solids.

9. 9

   Add the mushrooms and set the soup aside until ready to serve.

10. 10

    (The soup may be made up to 2 days in advance, cooled, and refrigerated.)

11. 11

    Reheat the soup over medium-low heat, stirring occasionally to prevent scorching.

12. 12

    If the soup is too thick, thin it with water.

13. 13

    Taste and add extra salt, if necessary.

14. 14

    Ladle the soup into a large serving bowl or individual bowls.

15. 15

    Sprinkle with the chives and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.