Cream of Corn Soup (Creme de Mais aux Champignons)

I had some left over corn at the end of the season and wondered what to do with them. I found this recipe for cream of corn soup with a different twist. It is served with wild mushrooms. It is courtesy  of The Paris Cookbook from Patricia Wells. The recipe calls for processing in a food processor, food mill and hand held blender to be used. I don’t think you need to use all three, this sounded like an error in the recipe.  The food mill should be enough or if you would like it smoother then use a hand held blender.

Creme de Mais aux Champignons

  • Servings: 8
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6 ears of fresh corn (about 4 pounds total)

2 quarts of whole milk

9 tablespoons of unsalted butter

1/3 cup of heavy cream

sea salt

ground white pepper

3 ounces of fresh shiitake mushrooms

1 tablespoon of extra virgin olive oil

3 ounces of fresh chanterelle mushrooms

2 shallot minced

1 tablespoons of fresh chives minced

about 2 teaspoons of grilled peanut oil can be substituted with hazelnut or walnut oil



By using a sharp knife, scrape the kernels from the cob. Place the kernel and the scraped cobs in a large pot. Add the milk and cover. Simmer over moderate heat for  1 hour and 1/2.  The milk tends to bubble so keep an eye on it.

Remove the cobs and place the the kernels in the food mill, using the finest disc.  Process through the food mill adding the milk slowly, a ladle at a time over another sauce pan. Set over low heat and add 8 tablespoons butter , salt and pepper  and cream. Keep warm.

Heat the oil in a large non stick skillet and saute the shiitake mushrooms for a couple of minutes over medium heat. Season lightly with salt. Set aside the mushrooms to a platter and using paper towel clean off the skillet.

Add the remaining tablespoon of butter to the skillet and saute the shallots and then add  chanterelle  mushrooms over medium heat. Saute for a few minutes and season lightly with salt.

Before serving place all the mushrooms in the skillet to warm and sprinkle with the chives. Season with the white pepper.

Process the soup with the hand held blender if needed. Arrange the mushroom mixture in a soup bowl, pour over the corn soup and serve. 

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