3 to 4 ears of corn, kernels removed, cobs reserved
Pinch sugar, optional
12 cups chicken stock
2 tablespoons vegetable oil
2 teaspoons peeled and grated fresh ginger (about 1-inch piece)
5 scallions, white and green parts, minced, plus the greens of 2 scallions, sliced for garnish
2 cloves garlic, minced
8 ounces shiitake mushrooms (about 12), stems removed, caps sliced into 1/8-inch strips
2 tablespoons unsalted butter
1 shallot, minced
1 1/2 cups heavy cream
5 large eggs
When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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