Chanterelle and Leek Soup with Roasted Corn

Name: Chanterelle and Leek Soup with Roasted Corn
Ingredients: 2 tablespoons olive oil (30 g); 1 small onion, diced (240 g); 2 leeks, white and pale green parts thinly sliced; 3 cloves roasted garlic (15 g); 2 cups chanterelle mushrooms (108 g); 3 1/2 cups chicken broth (794 g); salt and pepper, to taste; 1 tablespoon fresh thyme, roughly chopped (3 g); 1 tablespoon parsley, roughly chopped (3 g); 2 tablespoons rosemary, roughly chopped (6 g); 1 cup corn kernels (150 g); 4 thin slices baguette