Joseph Humphrey, the chef at Murray Circle at Sausalito, California's new eco-lodge Cavallo Point, simmers this soup with the corn cobs to deepen the flavor. More Cold Soup Recipes
In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth. Simmer for 20 minutes. Discard the cobs. Puree the soup in a blender. Strain into a large, clean saucepan, season with salt and pepper and whisk in the cream. Serve the soup hot or chilled; garnish with the mushrooms, cilantro and olive oil.