by lauren
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my 13 recipes »
lauren's Notes:
Expand4 tablespoons olive oil Ask a question about this ingredient
1 medium yellow onion, chopped Ask a question about this ingredient
1 rib celery, chopped Ask a question about this ingredient
1 leek, white part only, chopped Ask a question about this ingredient
1 carrot, chopped Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
6 ears corn, shucked and kernels stripped from the cob Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
pinch saffron threads Ask a question about this ingredient
6 cups water Ask a question about this ingredient
1 pound assorted fresh mushrooms (such as oyster, shiitake, cremini, trumpet, or portobello), trimmed and sliced about ½” thick Ask a question about this ingredient
1 teaspoon fresh thyme, minced Ask a question about this ingredient
1 shallot lobe, minced Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
In a large heavy-bottomed pot, heat two tablespoons of the olive oil over moderate heat. Add the onion, carrot, leek, celery, and garlic and cook until just softened, about 5 minutes. Add the corn kernels, bay leaf, and saffron, and cook for 5 minutes, stirring occasionally. Add the water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Ask a question about this stepMeanwhile, heat the remaining olive oil in a large sauté pan over high heat. When the pan is hot and you begin to see ripples in the oil, add the mushrooms and sauté, stirring only occasionally (if you stir too frequently, the mushrooms will not caramelize). After about five minutes, add the thyme and shallot and season well with salt and pepper. When there is no more liquid left in the pan, about five more minutes, remove the mushrooms and set aside
Ask a question about this stepPuree the soup using an immersion blender (or transfer the soup to a blender and puree). Then strain the soup through a fine-meshed sieve and discard the pulp (you may need to use the back of a spoon to help pass the soup through the sieve). Season with salt to taste, about 1/2 to 1 tablespoon. Serve the strained soup into bowls and top with the mushroom ragout.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
