Sweet Corn and Wild Mushroom Soup

• 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
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• 1 lb seared wild mushrooms (sauteed in olive oil)
• 1/2 cup crumbled, cooked bacon

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 the stock in the fridge overnight.

Make the soup: 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.

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.