Corn soup with pan-fried mushrooms

Posted by adm On March - 5 - 2012

How to cook Corn soup with pan-fried mushrooms


  • 12 fresh corn cobs
  • 140g unsalted butter, shredded
  • 10 large eschalots (350g tally), halved, thinly sliced
  • 1 cup (250ml) saturated (cut) bat
  • 200g mixed mushrooms (such as Swiss brownness, chestnut or pine mushrooms), halved or chopped if prominent
  • 1 clove, finely shredded
  • 1/2 long red chilly, seeds removed, finely sliced
  • 1/4 cup chopped schnittlaugh
  • Truffle oil (see line) or extra virgin olive oil, to help

How to:

  • Remove the husk and silks from the maize, then cut the kernels from the cobs. Set kernels divagation, then cut the corn cobs in one-half. Place cobs and 4L water in a large saucepan, bring to the boil over medium heat and boil rapidly for 1 hr. Drain the corn stock and discard cobs; you should have approximately 1.25-1.5L corn strain.

  • Hotness 100g butter in a large saucepan over low rut, add eschalots and fake, stirring occasionally, for 10 minutes or until subdued. Add corn kernels and fudge, stirring oftentimes, for 15 minutes or until bid. Add corn strain, bring to the furuncle, then simmer for 15 transactions. Stir in skim, flavour, then puree using a stick liquidiser, or in batches in a liquidizer, until polish.

  • Heat odd 40g butter in a large frypan over high rut, add mushrooms, garlic and chilly, and fake, tossing, for 5 minutes or until tender and browned.

  • Spoon the mushrooms into the centre of all-inclusive, shallow bowls, then ladle the soup some. Scatter with the schnittlaugh, drizzle with truffle oil, then help.

  • This is a thick, rustic soup. For a thinner version, strain through a sieve or add a little water. Truffle oil is from gourmet nutrient shops.

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