Recipes
.png)
Spring is great, but let's be honest, we're all ready for summer and those consistently-warm days. This Sweet Corn and Maitake 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!
• 6 ears of corn
• 4 cups of water
• 1 teaspoon salt
• 8oz maitake, chopped
• 1 small yellow onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric
1. Add salt, corn and water to large pot and bring to a boil.
2. Heat a large pan over medium heat, add olive oil, and cook onion and maitake mushroom until cooked down and golden (about 10 minutes)
3. Add onion & mushroom mixture to the pot with the corn (if you'd like, you can set some aside to use as a garnish for the top).
4. Add Turmeric.
5. Blend until smooth with a hand mixer or pour into a blender and blend until smooth.
.png)
