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

Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms
Photo by Romulo Yanes

Ingredients

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

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

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