Grove Park Inn Shrimp, Corn and Mushroom Soup

Yield: 4 to 6 servings

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

Instructions

1. Heat 2 tablespoons olive oil in large, heavy kettle over moderate heat 1 minute.
2. Add mushrooms and cook, stirring often, until juices are released and these evaporate, about 5 minutes.
3. Scoop mushrooms to large plate and reserve.
4. 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.
5. Add corn, broth, salt and pepper; adjust heat so mixture bubbles gently, cover, and simmer 25 minutes.
6. 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.
7. Mix in cream and reserved mushrooms and bring to a simmer.
8. Taste for salt and pepper, fine-tune, and serve.

Attribution

The Wichita Eagle - 05/02/01