Corn, Mushroom, and Potato Chowder


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

fresh parsley

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. 

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