Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Ingredients for Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

• 110g finely chopped onion

• 3 tablespoons unsalted butter

• 1 (210g) box Cope's toasted dried sweet corn

• 240ml double cream

• 1450 to 1675ml 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

• 350g mixed fresh wild mushrooms

• 3 1/2 tablespoons unsalted butter, divided

• 350g medium prawns 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

How to make Cream of Cope's Corn Soup with Prawns and Wild Mushrooms

Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, double 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 teaspoons 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.

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 prawns with 1/4 teaspoons each of salt and pepper. Cook prawns 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 prawns and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.