Sweet Corn Soup with Mushrooms and Bacon

Sweet corn season is here! You know when corn has hit its perfect peak when you barely have to cook it. Our favourite way to prepare corn is just to give it a rub-down with some olive oil, season with kosher salt and fresh black pepper, and grill lightly with whatever other summer treats are on the grill. Then dive in face first - don't forget the butter!
Our hot spring has made Canadian corn season all the earlier - bounty abounds. Here is an excellent, if slightly more graceful, use of your fresh, sweet corn.
Soup! I know, soup in the summer seems like punishment to my hubs too - but once you try this sweet corn soup you will be a convert. It is bursting with pure corn flavour and graced with savoury mushrooms and crispy bacon. A little oniony bun on the side and all is well with the world.

Sweet Corn and Wild Mushroom Soup
Serves 6, adapted from Michael Symon, Live To Cook
for Michael Symon Sundays and Souper Sundays
online recipe sourced and adapted further from my friend Joanne at Eats Well with Others

Corn Cob Stock
6 ears of corn
1 red onion, chopped
2 garlic cloves, sliced
2 sprigs thyme
1 tbsp coriander seeds, toasted
2 quarts chicken stock or water
1 tsp salt

Soup
2 tbsp olive oil
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 cup heavy cream
1 recipe seared wild mushrooms (take 1 lb of mixed wild mushrooms, saute them with olive oil, salt, thyme, shallots and garlic)
1/2 cup crumbled, cooked bacon

To make the stock:

Cut the kernels from the cobs of corn and set them aside, in a bowl. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock, and salt. Bring to a boil. Lower the heat and simmer for 45 minutes. Strain the liquid through a fine-mesh strainer, discarding the solids. There should be about 4 cups.
You can store it in the fridge overnight.

To make the soup:

1. Heat oil in a small pot over medium heat. Add the garlic and sweat it for 2 minutes. Add the corn kernels and sweat, stirring with a wooden spoon, for 3 minutes. Add the thyme, stock and milk, and simmer for 45 minutes.

2. Puree with an immersion blender, just lightly for a coarser texture. Divide the soup among six bowls. Garnish with mushrooms and bacon and a sprig of thyme.

Goes great with Bialys!