CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

SHRIMP, CORN AND MUSHROOM SOUP - Grove Park Inn

Shelly's
recipe box

Printview my recipes
this recipe viewed 37 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Soups
    Prep Time:       Cook Time:       Total Time:  

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

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.

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.

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.

Mix in cream and reserved mushrooms and bring to a simmer. Taste for salt and pepper, fine-tune, and serve.

Makes 4 to 6 servings.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Apple Cake - Grove Park Inn
   by sgre52160



2 cups sifted flour 2 cups sugar 1 cup soft butter 4 whole eggs 1 tsp salt 1 tsp baking powder 1 tsp cinnamon 1 cup chopped walnuts 6 Apples-peeled, cored and medium diced 1/2 cup sugar 2




Southern Appalachian Collard Greens - The Grove Park Inn
   by sgre52160



8 ounces diced white onion 4 pounds collard greens – washed, trimmed & cut 2 ounces dried ground mustard 1 ounces kosher salt 1 ounces ground black pepper 1 cup white distilled vinegar 1 each




Apple Crisp With Walnuts And Bourbon - Grove Park
   by sgre52160



Topping: 3/4 cup Old Fashioned Oats 1/2 cup brown sugar 1/8 cup granulated sugar 1/4 cup plus 2 TBS flour 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup butter-room temperature Filling:




Shrimp In The Grove
   by sgre52160



5 lbs. boiled jumbo shrimp – with tails 1 (4 ounce) jar capers, drained 2 medium Vidalia onions thinly sliced 1 large green bell pepper sliced 2 teaspoons celery seed 3 lemons, thinly sliced 2




Benton Park Cafe Strawberry Poppy Seed Salad
   by suemunzlinger



For the dressing: 1 cup canola oil 1/3 cup white vinegar 1/2 cup granulated sugar 1 tablespoon poppy seeds 1/2 teaspoon grated onion, optional 1/2 teaspoon ground dried mustard 1





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.