from The Deerholme Mushroom Cookbook
A great dish for late summer when the corn and porcini seasons overlap. You can add the corncobs to the stock, bring to a boil, and simmer to extract a fuller corn flavour. Remove the cobs before proceeding with the recipe. This recipe also works well with dried porcini (2 ounces/60 g) that have been presoaked in water.
Ingredients
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) butter
2 cups (500 mL) fresh porcini mushrooms (or chanterelle or button mushrooms)
1 Tbsp (15 mL) minced garlic
4 cups (1 L) chicken stock
4 fresh corn ears
1 large potato, peeled and diced
1 large carrot, peeled and diced
1 cup (250 mL) whipping cream
Salt and pepper, to taste
Directions
In a large pot, add the olive oil and butter and heat over medium-high heat. Add the onion and saute for 1-2 minutes. Add the mushrooms and garlic and cook until the mixture softens but does not brown, reducing the heat down if it begins to brown too quickly. Add the chicken stock and bring to a simmer.
Cut the kernels of the corn ears and add to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes. With an immersion blender (or countertop blender), puree the soup until a smooth consistency is reached. Add the potato and carrot and cook for 7-8 minutes, or until just tender. Before serving, add the whipped cream and season well with salt and pepper.
Serves 4-6
Nada’s Tips & Tricks: You can change up the mushrooms to whatever is available in your area/supermarket. Have fun with it and notice the subtle flavour differences with each mushroom type. I do like a little pizzaz with my chowder so add a dash of hot pepper…just don’t let it overpower the corn and mushrooms.
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/collections/bill-jones/products/the-deerholme-mushroom-cookbook