Corn soup with shitakes & thyme

Butter, unsalted	2 tablespoons + 1 tablespoon
Olive oil	2 tablespoons
Shallots, minced	2
Garlic, minced	4 cloves
Chicken broth	4 cups
Corn kernels	2 pounds
Cream, heavy	1/3 cup
Salt, fine sea
Pepper, freshly ground
Shitake mushrooms, thinly sliced	½ cup
Thyme leaves, minced	½ teaspoon

1. In a Dutch oven, warm 2 tablespoons butter with the oil over medium-high heat. 
2. Add the shallots and garlic, and sauté until soft, about 3 minutes. 
3. Add the broth, and bring to a boil. 
4. Add the corn, and cook for 5 minutes. 
5. Remove from heat, and let cool slightly. 
6. Purée half of the soup in a blender, and return to the pot with the cream. 
7. Season with salt and pepper. 
8. In a small frying pan, melt 1 tablespoon butter over medium-high heat. 
9. Add the mushrooms and thyme, and sauté, stirring often, until the mushrooms release their liquid and brown, about 4 minutes. 
10. Ladle soup into bowls, and garnish with mushrooms.