Cream Of Copes Corn Soup With Shrimp And Wild Mushrooms Recipes

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CREAM OF COPE'S CORN SOUP WITH SHRIMP AND WILD MUSHROOMS



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

Provided by John T. Edge

Categories     Soup/Stew     Milk/Cream     Mushroom     Lunch     Shrimp     Corn     Chive     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) servings

Number Of Ingredients 17

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
Equipment: cheesecloth; kitchen string

Steps:

  • Cook corn and make soup:
  • 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 salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
  • Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
  • Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
  • Cook mushrooms and shrimp:
  • Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
  • Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
  • Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
  • Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

CAJUN CORN SOUP WITH SHRIMP



Cajun Corn Soup with Shrimp image

Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, chopped
1/3 cup green onions, chopped
2 quarts hot water or heated chicken broth
2 cans (14-1/2 ounces) stewed tomatoes, cut up
8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
2 pounds peeled, deveined shrimp
Salt to taste
Pepper to taste

Steps:

  • In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.

Nutrition Facts :

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Provided by Alisa Kennedy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 8

Number Of Ingredients 12

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g

CREAMY MUSHROOM CORN SOUP



Creamy Mushroom Corn Soup image

Make and share this Creamy Mushroom Corn Soup recipe from Food.com.

Provided by Darlene Summers

Categories     Corn

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 5

2 slices bacon
1 medium onion, chopped
1 (8 ounce) can creamed corn
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups milk

Steps:

  • Fry bacon till crispy.
  • Remove and drain.
  • Fry onion in bacon drippings till tender.
  • Stir in corn, soup and milk.
  • Heat thoroughly, stirring often.
  • Crumble bacon and sprinkle over each bowlful.

Nutrition Facts : Calories 306.1, Fat 17.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 1060.7, Carbohydrate 31, Fiber 1.5, Sugar 5.7, Protein 9.1

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Provided by ChefBoyRDave

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

5 cups vegetable broth
½ cup butter, divided
1 carrot, cut into matchstick-size pieces
½ white onion, cut into matchstick-size pieces
½ leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
¼ cup all-purpose flour
2 ½ cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

Steps:

  • Pour vegetable broth into a large pot; bring to a simmer over medium heat.
  • Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
  • Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
  • Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
  • Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Make and share this Cream of Wild Mushroom Soup recipe from Food.com.

Provided by Chef Aint Bs

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

5 ounces fresh shiitake mushrooms
5 ounces fresh portabella mushrooms
5 ounces fresh cremini mushrooms (or porcini)
1 tablespoon olive oil
1/4 lb unsalted butter, plus
1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme, plus
1 teaspoon minced thyme leaves, divided
kosher salt & freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel, Don't wash them!
  • Separate the stems, trim off any bad parts, and coarsely chop the stems.
  • Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces,Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
  • Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
  • Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
  • Strain, reserving the liquid,You should have about 4 1/2 cups of stock, If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
  • Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
  • Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
  • Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.
  • Serve hot.

Nutrition Facts : Calories 473.2, Fat 39.2, SaturatedFat 23.3, Cholesterol 115, Sodium 56.4, Carbohydrate 21.6, Fiber 2.5, Sugar 5.1, Protein 5.2

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