Heat butter and oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until softened and almost translucent, about 5 minutes. Add garlic and cook 1 minute, stirring constantly and being careful not to burn.  Add corn and thyme sprigs; season with salt and pepper (you will need a good amount of salt). Cook, stirring occasionally, until corn is softened and beginning to brown, 10-15 minutes.

Add 2 1/2 cups water to pot. Bring mixture to a boil, immediately reduce heat to medium-low, and simmer until corn is very soft, 10-15 minutes longer; discard thyme sprigs.

Purée corn soup in a blender on high until smooth for about 3 minutes (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.

Finely dice shiitake mushrooms in very small squares, about 1/8″ wide.  Right before serving, heat a small sauté pan on medium-high heat with 1 Tbsp butter (or olive oil).  Add mushrooms, thyme leaves from 1 thyme sprig, and salt and pepper and sauté until golden, about 3-5 minutes.  Set aside.

To plate, spoon 1 Tbsp of mushroom in the middle of the bowl and place in front of your guest.  For presentation, carefully pour in the soup over the mushrooms and enjoy.

Read the original on: The Date Dish