For the Soup:
5 ears of sweet corn
1 smallish onion, diced
2 cloves garlic, crushed
1 medium golden potato, peeled and diced
2 cups vegetable stock or water
Salt to taste
8-10 white or brown mushrooms
1/2 avocado, sliced thinly
1 clove garlic, minced
1/4 teaspoon cayenne (more or less to your spiciness preference.)
Salt to taste
Shuck your corn and slice the kernels off of the cobs, using the back of the knife, scrape any remaining corn from the cobs. In a dutch oven or pot on medium, heat a few teaspoons of olive oil and add onion and garlic. Cook the onion until it starts to become translucent, about 3 minutes. Then add potato and stock or water and bring to a boil. Reduce heat to a simmer and cook until potatoes are soft, about 10 minutes more. Add corn and cook only until hot through, about 2-3 minutes.
After cooking, puree the soup in batches using a blender or food processor. Use a sieve to strain the soup into a bowl and then strain a second time (this process may take a while, but is absolutely worth it for the texture). Once you have strained your soup, put it in the fridge for 2-24 hours to cool. Season the soup with salt after it has cooled, the cold soup will need more salt than it will hot. Add salt by 1/4 teaspoons until the flavor of the corn brightens.
Once your soup has cooled, prepare your mushrooms. Slice the mushrooms 1/4 inch thick and set aside. In a pan over medium-high, heat a teaspoon of olive oil and add garlic, sauteing until fragrant, about 30 seconds. Add mushrooms and spices and saute until the mushrooms brown and release their liquid. Reduce the heat under the mushrooms to low and spoon the soup into bowls. Add the hot mushrooms to the soup immediately and arrange several slices of avocado over the mushrooms.
Eat and enjoy!
Plenty of other toppings would be delicious with this. You could add some chipotles in adobo for a little smoky heat, or slice and grill some sweet onions. Lots of delicious choices! Definitely, definitely do the double-straining, this soup has a wonderful velvety texture that you don't want to lose to gritty bits of corn skin. Making your own vegetable stock will also make a huge difference in the depth of flavor, and is really easy to do.