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

Ingredients

• 3 ½ tablespoons unsalted butter
• 1 7 1/2-ounce box Cope's dried sweet corn
• 3 tablespoons unsalted butter
• ½ cup onion
• cheesecloth
• ¾ cup crème frache
• ¼ cup chives
• + 9 more ingredients
• • ¾ pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
  • 4 black peppercorns
  • ¾ pound mixed fresh wild mushrooms
  • 2 Turkish bay leaves
  • 1 thyme sprig
  • 3 flat-leaf parsley sprigs
  • kitchen string
  • 7 cups chicken stock or reduced-sodium chicken broth
  • 1 cup heavy cream

Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil. Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon sa...

View full recipe at Epicurious