VELVET CORN SOUP (SALLYE)

VELVET CORN SOUP (SALLYE) image

Provided by sallye bates

Time 1h40m

Number Of Ingredients 10

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4 oz chinese black mushrooms
2 c boiling water
6 c uncooked corn
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp chinese sesame oil
2 Tbsp dry sherry
GARNISHES (OPTIONAL)
1/2 c finely minced parsley, green onions, and/or cilantro (optional)
1/2 medium red bell pepper, finely minced (optional)

Steps:

1. Briefly rinse the dried mushrooms under running water, place them in a large bowl and set aside. Place water in a large heavy saucepan and bring to a boil. Once water is boiling, remove from heat and pour over mushrooms. Cover bowl with a lid or plate and let stand at least one hour. Drain well, saving the water (you will use it to make the soup). Squeeze excess water from the mushrooms. Pour the water back into the saucepan and set aside. Place the mushrooms in a zip lock bag or other airtight container and store in fridge for later use.
2. Add the remaining ingredients, except the garnishes, to the soup mixture. Cook over medium just until boiling, then reduce heat and simmer for 10-15 minutes. Remove from heat, pour soup into food processor and pulse until puréed. Adjust the seasoning if necessary. If you want a smoother texture, strain the purée through a fine sieve after you remove from food processor.
3. Optional: garnish each bowlful with a very light sprinkling of finely minced garnishes. Emjoy.