2 cobs of cooked corn, husked
2 small red onions (thinly sliced)
3 cloves of garlic (minced)
3 celery stalks (sliced)
1/2 tsp saffron treads
5 cups homemade chicken stock
4 dried Chinese (shiitake) mushrooms
generous amount of black pepper
pinch of nutmeg
pinch of dried sage
2 tbsp. flat parsley (chopped)
1 tbsp. fresh marjoram (chopped)
splash of olive oil
100 g rice vermicelli noodles (cooked)
Reconstitute shiitake in hot water and chop them up after 10 – 15 minutes.
Infuse the stock with saffron. Boil the chicken stock, remove from heat and add saffron, cover and leave for 5 minutes.
Heat the oil in the pan. Add the onions and celery an cook on low heat, stirring occasionally, until softened. Add garlic, cook for another minute. Increase the heat to medium, pour in the saffron infused chicken stock, add mushrooms, pepper and nutmeg, and bring to a boil. Reduce heat and cook covered for 25 minutes.
Increase the heat and add husked corn, sage, parsley, marjoram. Season with salt. Reduce the heat and cook for 10 more minutes. Meanwhile cook the rice vermicelli and drain them.
Put small amount of vermicelli in a bowl and ladle the soup on top of it. Garnish with fresh parsley.