Corn Vichyssoise

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4 cups water

4 cups low-sodium chicken broth

6 ears of corn—kernels cut off the cobs and cobs broken in half

1 medium onion, thinly sliced

4 garlic cloves, thinly sliced

2 celery ribs, thinly sliced

1/4 cup dry vermouth

Salt and freshly ground white pepper

3 tablespoons heavy cream

2 white mushrooms, thinly sliced

2 tablespoons chopped cilantro

Extra-virgin olive oil, for drizzling

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