Corn Soup with Chanterelles and Thyme
Ingredients
- 3 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 4 cups (32 fl. oz./1 l) chicken broth
- 2 packages (1 lb./500 g each) frozen corn kernels
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- Salt and freshly ground pepper
- 2 oz. (60 g) chanterelle mushrooms, thinly sliced
- 1/2 tsp. minced thyme leaves
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