Creamy Corn and Shiitake Mushroom Soup

• 2 tablespoons canola or other neutral oil
• 1 yellow onion, chopped
• 6 cups corn kernels, cut from 6 to 8 ears, or 2 pounds frozen corn kernels, thawed
• 1 1/2 teaspoons salt
• 5 1/2 cups water
• 6 to 8 dried shiitake mushrooms, reconstituted (page 332), stemmed, and thinly sliced
• 2 tablespoons chopped fresh chives or thinly sliced green scallion tops

1. In a 4-quart saucepan, heat the oil over medium heat.
2. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
3. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender.
4. Remove from the heat and let cool for at least 10 minutes before proceeding.
5. Position a coarse-mesh sieve on top of another saucepan.
6. In batches, puree the soup in a blender or food processor until velvety smooth.
7. Pour each pureed batch through the sieve, pressing on the solids to extract as much liquid as possible.
8. Discard the solids.
9. Add the mushrooms and set the soup aside until ready to serve.
10. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
11. Reheat the soup over medium-low heat, stirring occasionally to prevent scorching.
12. If the soup is too thick, thin it with water.
13. Taste and add extra salt, if necessary.
14. Ladle the soup into a large serving bowl or individual bowls.
15. Sprinkle with the chives and serve immediately.

other neutral oil, yellow onion, corn kernels, salt, water, shiitake mushrooms, fresh chives

Taken from www.epicurious.com/recipes/food/views/creamy-corn-and-shiitake-mushroom-soup-382955 (may not work)