3 tablespoons extra-virgin olive oil, divided
2 cups chopped yellow onions
6 cups vegetable stock, divided
3 cups cubed potatoes, peeled and cut into 1 inch cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 ears corn, kernels scraped off into a bowl
1 cup thinly sliced shitake mushrooms
Heat a 6 to 8 quart pot over medium heat. Add 2 tablespoons of the oil and saute the onions for about 5 minutes, stirring often.
Add 3 cups of the vegetable stock and the potatoes, salt, and pepper. Cover and bring to a boil; reduce heat to a simmer, and cook for 10 minutes, or until the potatoes are tender.
Add the corn and remaining stock to the pot and cook for another 5 minutes.
While the corn cooks, heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil. Saute the mushrooms for 5 minutes, stirring often. Add to the soup and stir.
Garnish with parsley and serve hot.