Corn soup with mushroom ragout
Ragout and stew
Although I have always been disdainful of vegan food, I made this soup for a vegan friend of mine several years ago and with surprisingly delightful results. The corn broth is somewhat based off a corn and crab soup in an old issue of Food and Wine, and I was inspired by the great combination of corn and mushrooms and the limitations of vegan fare. The mild corn broth acts as a great foil for the hearty, earthy mushrooms that really take center stage here. It's a great early fall recipe, especially if you can still find the end of summer corn at your farmer's market.
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