Ingredients 16 oz of mushrooms 2 celery stalks 4 corn ears 1/2 red onion 4 cloves of garlic 1 tsp of dry thyme 1 1/2 tbsp of flour 4-5 cups of chicken stock 1/2 cup of heavy cream 2 tbsp of butter Drizzle of olive oil Salt for taste 1 tsp of garlic powder 1/2 tsp of nutmeg 1/2 tsp of tumeric Directions Saute sliced mushrooms in a saute pan to get color and set aside. Grill corn on a pan grill. In a pot saute chopped celery, onion and garlic in buttet and oil. Add flour, mix well then add chicken stock. Cut the corn off the cob and add in the soup. Add the mushrooms and spices in soup and let it simmer for 30 min. Add heavy cream. Take soup off the heat. Enjoy warm.
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