Chanterelle and Leek Soup with Roasted Corn

Ingredients

• 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
  

Directions

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.