Active Time

　　1 1/4 hr

　　Total Time

　　1 3/4 hr

　　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.

　　

Ingredients

Makes 8 (first course) servings

　　

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

　　

Cook corn and make soup:

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.

　　

Cook mushrooms and shrimp:

Step 5

Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

　　Cooks' note:

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