Grove Park Inn Shrimp, Corn And Mushroom Soup Recipe

sea food

• Meal Type: Soup
• Ethnicity: Greek
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh white
•     mushrooms, coarsely chopped
• 4 large scallions, trimmed and coarsely
•     chopped (include some tender green tops)
• 1 small Vidalia or other sweet onion, coarsely chopped
• 1 large garlic clove, minced
• 1/2 teaspoon minced fresh rosemary or
•     1/4 teaspoon dried rosemary, crumbled
• 2 cups frozen mixed yellow and white whole-
•     kernel corn (do not thaw)
• 2 (14 1/2 ounce) cans chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound shelled and deveined medium-size
•     raw shrimp, halved lengthwise
• 1/2 cup half-and-half cream

Directions

1. Heat 2 tablespoons olive oil in large, heavy kettle over moderate heat 1 minute. Add mushrooms and cook, stirring often, until juices are released and these evaporate, about 5 minutes. Scoop mushrooms to large plate and reserve.
2. Add remaining 1 tablespoon oil to kettle; also add scallions, onion, garlic and rosemary. Cook and stir until scallions and onion are golden, about 3 minutes. Add corn, broth, salt and pepper; adjust heat so mixture bubbles gently, cover, and simmer 25 minutes.
3. With slotted spoon, scoop 2 cups soup solids into food processor and puree until smooth. Return to soup, add shrimp, and simmer just until they turn pink, 2 to 3 minutes.
4. Mix in cream and reserved mushrooms and bring to a simmer. Taste for salt and pepper, fine-tune, and serve.
5. Makes 4 to 6 servings.