Cream Corn Veloute

I think something I got from a modern American restaurant in NYC -- can't remember the name. I love cream of corn, but this is even better. Quantities can be halved.

6 corn on cobs

2 liters whole milk

150 gr unsalted butter

80 ml double cream

white pepper

EVOO

300 gr shittake, chanterelles etc

2 shallots

chives

hazelnut (or walnut) oil

celery salt

1. remove corn from cobs, put in a pot with the bare cobs and cover with milk; simmer for an hour
2. with slotted spoon remove corn from pot and put in blender; discard cobs and add a few tblsp of the milk to the blender ; puree until a nice smooth consistency
3. put latter through a food mill over large saucepan; add butter and cream
4. saute shallots and mushrooms in butter
5. emulsify soup, pour into individual coffee cups on a tray
6. add mushrooms, drizzle oil and a sprinkle tad of celery salt