Chanterelle And Leek Soup With Roasted Corn

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 leeks, white and pale green parts thinly sliced
• 3 cloves roasted garlic
• 2 cups chanterelle mushrooms
• 3 1/2 cups chicken broth
• salt and pepper, to taste
• 1 tablespoon fresh thyme, roughly chopped
• 1 tablespoon parsley, roughly chopped
• 2 tablespoons rosemary, roughly chopped
• 2 tablespoons olive oil
• 1 cup corn kernels
• 4 thin slices baguette

1. In a soup pot, heat the olive oil over medium heat. Add the onion and leek and saute until translucent, about 3-4 minutes. Add the garlic, mushrooms, and broth, and saute until beginning to become tender, about 2-3 minutes. Season with salt and pepper.
2. Transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, and stir in the herbs. Let simmer until good flavor develops, 10-15 minutes.
3. On a sheet tray, drizzle the corn and bread with olive oil, and season with salt and pepper. Roast until the corn is lightly browned and the bread is toasted, about 5-7 minutes.
4. Ladle the soup into bowls, top with roasted corn and toasted bread.

olive oil, onion, leeks, garlic, chanterelle mushrooms, chicken broth, salt, fresh thyme, parsley, rosemary, olive oil, corn kernels, thin slices baguette

Taken from food52.com/recipes/825-chanterelle-and-leek-soup-with-roasted-corn (may not work)