Name: Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms
Cook time: 1 1/4 hr
Total time: 1 3/4 hr
Yield: Makes 8 (first course) servings
Ingredients: 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; 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; Equipment: cheesecloth; kitchen string

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Cream of Cope's Corn Soup with Shrimp and Wild MushroomsRomulo Yanes

What gives this thick, voluptuous soup its deep-golden flavor and aroma is toasted dried summer-sweet Cope's corn. Chef Linton Hopkins embellishes the soup with tender, briny shrimp and foresty mushrooms, but it would also be delicious with crabmeat or bacon & or with nothing at all to distract you from its mysterious, soul-satisfying essence.

Cooks' note:

Corn mixture can be cooked, puréed, and strained 1 day ahead. Chill, uncovered, until cool, then cover. Reheat before proceeding.

Recipe notes

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