I was lucky enough to score some chanterelles at the farmers market on Saturday, from Paul Lagreze. I don't know if he'll have any more this week, but they were divine! They do something really magical here in this soup with the sweet corn and a hint of sherry. This tastes very rich with whole milk, but if you want to up the luxury level even farther, substitute cream for some of the milk.
A word about sherry: if you don't keep a bottle of cooking sherry in your pantry, you should. You can get a bottle of dry sherry suitable for cooking for well under $10 and it keeps pretty much forever.
4 tsp butter
2 medium shallots, minced
1/4 lb chanterelle mushrooms, finely chopped
6-7 ears sweet corn, kernels stripped off
Water and/or stock (chicken or vegetable)
2 cups whole milk
2 Tbsp dry sherry
Salt and pepper to taste
Melt the butter in a soup pot. Add the shallots and chanterelles and saute over medium heat until tender, about 3-4 minutes. Add the corn kernels plus enough water to just cover. Simmer until tender, 5-10 minutes.
Puree the soup using an immersion blender, or do it in batches in a blender, then return to the pot. Puree to whatever degree you like between chunky and smooth. Then stir in the milk and sherry and add salt and pepper to taste.
Variation: To turn this into a chowder instead of a bisque, add cubed potatoes (new potatoes would be wonderful) and puree only a little, just enough to thicken the soup a little.