Spring is great, but let’s be honest, we’re all ready for summer and those consistently-warm days. This Sweet Corn and Maitake Soup will give you a tase of summer while still keeping your warm on those unpredictable, rainy spring days.
This soup is sweet, filling and will pair perfectly with your favorite loaf of sourdough bread!
Sweet Corn and Maitake Soup
- 6 ears of corn corn cut off of cob
- 4 cups of water
- 1 teaspoon salt
- 8 oz maitake chopped
- 1 small yellow onion chopped
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
Add salt corn and water to large pot and bring to a boil. Immediately lower to a simmer.
Heat a large pan over medium heat, add olive oil, and cook onion and maitake mushroom until cooked down and golden (about 10 minutes)
Add onion & mushroom mixture and turmeric to the pot with the corn (if you’d like, you can set some aside to use as a garnish for the top).
Blend until smooth with a hand mixer or pour into a blender and blend until smooth.