, , , , , , ,

Cream of Cope’s Corn Soup with Shrimp and Wild Mushrooms

⋅

Ingredients

For corn soup

  • 1/2 cup finely chopped onion
  • 3 tablespoons unsalted butter
  • 1 (7 1/2-ounce) box Cope’s toasted dried sweet corn
  • 1 cup heavy cream
  • 6 to 7 cups chicken stock or reduced-sodium chicken broth
  • 3 flat-leaf parsley sprigs
  • 1 thyme sprig
  • 2 Turkish bay leaves or 1 California
  • 4 black peppercorns

For mushrooms and shrimp

  • 3/4 pound mixed fresh wild mushrooms
  • 3 1/2 tablespoons unsalted butter, divided
  • 3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
  • 1/4 cup finely chopped chives
  • About 3/4 cup crème fraîche

Preparation

Click here for preparation method.

Liked Liked