Corn soup with chanterelles & thyme from Soup of the Day, Revised Edition: 365 Recipes for Every Day of the Year (page 243) by Kate McMillan

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Notes about this recipe

  • mharriman on October 01, 2018

    This was a nice (good rather than great) soup and pretty fast to put together. Very few ingredients. I reduced the olive oil and butter in half and used half and half instead of heavy cream and it was still very creamy and rich tasting. No chanterelle mushrooms were available so I used shiitake instead. The thyme from my garden was a nice flavor addition. Would make again.

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