Mushroom and Corn Soup

Ingredients

• 350 grams fresh mushrooms
• half a liter water
• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 500 ml mushroom water
• 1/3 tablespoon salt
• 1 bone broth cube
• 1 teaspoon fresh thyme or oregano
• an amount of flour and an equal amount of butter small piece of roux
• 200 ml cooking cream
• half a liter milk
• 250 grams corn
• an amount of flour and an equal amount of butter roux
• half a tablespoon salt
• a pinch white pepper
• half a tablespoon garlic powder
• the tip of a tablespoon turmeric
• for garnish green onion
• mentioned as a possible alternative to olive oil vegetable oil
• mentioned as an alternative in the chef's explanation of what broth means meat broth or chicken broth

Instructions

1. In a frying pan, place the fresh mushrooms and spread them out without washing, peeling, or cutting them beforehand, then cook over high heat until they take on color underneath.
2. In the same frying pan, turn the mushrooms once they have browned, until some of their moisture is released while the pieces remain firm.
3. In a pot, heat 2 tablespoons olive oil, then add 1 finely chopped onion and 2 finely chopped garlic cloves. Sauté until softened without browning or changing color.
4. In the pot, add 500 ml mushroom water along with half a liter of water, then add the salt according to the recipe.
5. In the pot, add 1 bone broth cube and 1 teaspoon fresh thyme or oregano.
6. In the pot, add a small piece of roux made from an amount of flour and an equal amount of butter, then stir until melted and incorporated.
7. In the pot, add 200 ml cooking cream, then leave the mushroom soup on the heat for a quarter of an hour.
8. In a blender, combine half a liter of milk with 250 grams corn, then blend well.
9. In a strainer, strain the milk-and-corn mixture to remove the husks and skins.
10. In a pot, add the roux to the milk-and-corn mixture, then stir over the heat until thickened.
11. In the pot, add half a tablespoon salt, a pinch of white pepper, half a tablespoon garlic powder, and the tip of a tablespoon turmeric.
12. In the pot, leave the corn soup until heated through and set, then serve both soups hot.